Ingredients:

1 large head of cabbage

1 cup cooked rice

1 beaten egg

minced onion

1 pound extra-lean ground beef

crushed saltines (about 18-20 crackers)

salt and pepper to taste

1-2 cups of Heinz chili sauce

1-2 tbs. Worcestershire sauce

1-2 cups beef broth

1 cup Hinez chili sauce

1-2 tbs. Worcestershire sauce

Directions:

1. Cook cabbage in boiling water just until leaves fall off head. Set aside 12 or more large leaves for rolls; drain well. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.

2. In large bowl, combine 1 cup cooked rice, egg, onion, ground beef, Heinz Chili Sauce, Worcestershire Sauce, Crackers, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in Slow cooker.

3. In a small bowl, mix together Beef Broth, additional Hinez Chili Sauce (1-2 cups), and Worcestershire sauce. Pour over cabbage rolls.

4. Cover, and cook on Low 8 to 9 hours.

5. The Hinez Chili Sauce is not hot, just flavorful. Better flavor than tomato sauce.

Bon Appetit!