Ingredients
12 large plus 6 medium cabbage leaves2 packets (3 ounces each) instant multigrain rice mix1 medium onion, finely chopped1/2 cup finely chopped sweet red pepper1/4 cup minced fresh parsley3 teaspoons Italian seasoning1-1/4 teaspoons salt1 teaspoon garlic powder1 teaspoon pepper1-1/2 pounds lean ground turkey3 Italian turkey sausage links (about 4 ounces each), casings removed1 bottle (46 ounces) V8 juice
Preparation
In batches, cook cabbage leaves in boiling water until crisp-tender, about 5 minutes. Drain; cool slightly.
In a large bowl, combine rice mix, onion, red pepper, parsley and seasonings. Add turkey and sausage; mix lightly but thoroughly.
Line bottom of a 6-qt. slow cooker with medium cabbage leaves, overlapping as needed. Trim thick veins from bottom of large cabbage leaves, making V-shaped cuts. Top each with about 1/2 cup filling. Pull cut edges together to overlap, then fold over filling; fold in sides and roll up. Layer in slow cooker, seam side down. Pour vegetable juice over top.
Cook, covered, on low until cabbage is tender, 7-9 hours (a thermometer inserted in filling should read at least 165°).
