This is another food that I never had until one trip to Toronto. I loved it at first taste. It's a little time consuming to make but I cooked it in the crock pot...still not sure it's a real favorable aroma to have circulating throughout the house all day long so making it on a day that I could have the windows open was a good idea for me. I read lots of ways to freeze cabbage to make it more pliable. What I never read was when thawing, place in a bowl in your refrigerator to prevent it from making a mess. Live and learn.
1 cup water
1/2 cup rice
Bring water to a boil and add rice in and stir. Cover and reduce heat to low for 20 minutes.
Brown 1 pound ground beef with 1/4 cup onions and 1 clove of garlic diced. Season with salt and freshly ground pepper. When done, add into cooked rice, add in one large egg and 1/2 cup beef broth. Stir and set aside.
Put a leaf in a soup bowl. Grab an old fashioned ice cream scoop and one scoop should be the perfect amount of stuffing. Fold in sides and roll up from bottom into a little packet. Put seam down in your crock pot. Repeat 11 more times.
Pour 8 ounces of tomato sauce and 1 cup of V8 juice on top and cover. Sprinkle paprika on top. Cook on high for 1 hour and low for 5 hours.