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12 large cabbage leaves
1 pound lean ground beef or lamb
1/2 cup cooked rice
1 can tomato paste -- (6 oz. )
3/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon leaf thyme
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8-10 hours.
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