Leanne Ely's Crock-pot Cabbage Rolls

A great "make in the morning" recipe to have a warm meal ready for night time.

1 cabbage
1 lb ground turkey
1/4 c. brown rice uncooked
1 egg, beaten
1 onion, minced (I use equal portion of precut frozen onions)
1 carrot, minced (I use preshredded carrots from the produce section)
1 tsp salt
1/2 tsp pepper
1/4 c. apple cide vinegar
1/2 c. brown sugar
1 8oz can tomato sauce
Toothpicks

Drop cabbage in boiling water and simmer for 5-10 minutes;cool.

In the meantime, in a bowl, mix ground turkey, rice, egg, onion, carrots, salt, and pepper. In another bowl mix together vinegar, sugar, and tomato sauce.

When cabbage is cooled sufficiently, remove 12 large leaves. Chop remaining cabbage and place in bottom of Crock-Pot. Place 2-4 tablespoons of meat mixture in center of each cabbage leaf. Roll up, envelope style, and secure with a toothpick. Place seam side down in Crock-Pot. Pour tomato sauce mixture over all. Cover and cook on low for 8-10 hours (Note: Mine finish in about six hours on low).