Buffalo Crockpot Cabbage Rolls


  • 1 lb. ground Buffalo
  • 1/2 c. Un cooked rice
  • 6 oz. tomato paste
  • 3/4 c. water
  • 1/4 tsp each ground thyme, nutmeg, cinnamon
  • salt and pepper to taste


Bring 4 cups water to a boil and then turn off. Soak cabbage leaves in the hot 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 Crockpot Combine tomato paste and warm water and pour over stuffed cabbage rolls. Cover and cook on low setting for 8-10 hours.