In a large bowl, combine first 9 ingredients (ground beef through tomato sauce).
Lay cabbage leaves flat and scoop 3 to 4 tablespoons of meat mixture onto each leaf; roll up (envelope style) and place in a large crock cooker, seam sides down. Pour beef broth over cabbage rolls.
Cover and cook on LOW for 6 to 8 hours or until stuffed cabbage rolls are fall-apart tender. Serve warm.
Notes
SERVING SUGGESTION: Serve cabbage rolls and sauce over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste then fluff with a fork). Add steamed green beans on the side.NUTRITION: 370 Calories; 24g Fat; 25g Protein; 14g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 473mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 3 Fat.