My Stuffed Cabbage Recipe

How to make it Bring 6 cups water to a boil in large Dutch oven. Turn heat completely off. Soak cabbage leaves in water in dutch oven 5 minutes, remove drain and cool on paper towels. Place lamb, rice. salt, oregano, nutmeg and pepper in large bowl, mix well. Place about 2 Tbsp. lamb mixture in center of each cabbage leaf. To form rolls, fold bottom end of cabbage leaf over filling, fold in side edges, then roll firmly to completely enclose filling. Place rolls in slow cooker, seam side down. Pour tomato sauce over cabbage rolls. Cover and cook on low 8 to 10 hours. Remove cabbage rolls from slow cooker to serving platter, spoon tomato sauce over cabbage rolls. Serve immediately.