Slow Cooker Stuffed Cabbage Rolls

INGREDIENTS:

1 head green cabbage
1 pound ground beef
1 cup cooked rice
1 tablespoon onion powder
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried Italian herbs
1/4 cup chopped fresh parsley
1 egg

For the sauce:
1/2 onion, finely chopped
4 cloves garlic, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian herbs

DIRECTIONS:

Bring a large pot of water to a boil. Remove the core from the cabbage and carefully place the head in the boiling water. As the leaves loosen, peel them off with tongs and set aside until you have enough for your rolls. Trim the thick center vein from each leaf so they’re flexible for rolling.
In a large bowl, combine the ground beef, cooked rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, parsley, and egg. Mix until evenly combined.
In a separate bowl, stir together the crushed tomatoes, tomato sauce, tomato paste, onion, garlic, salt, pepper, brown sugar, red wine vinegar, Worcestershire sauce, and Italian herbs. Spray the slow cooker with nonstick spray and line the bottom with a few cabbage leaves. Pour in half of the tomato sauce to make a base layer.
Spoon a portion of the meat mixture onto each cabbage leaf, fold in the sides, and roll tightly. Place the rolls seam side down in the slow cooker, then pour the remaining sauce over the top. Cover and cook on high for 4 hours or on low for 8 hours, until the cabbage is tender and the sauce is thick and rich. Serve warm with extra sauce spooned over the top.