FOR THE SAUCE:

1. Begin by making the roux for the tomato sauce by melting the butter in small saucepan over low/medium heat.  Once melted, add the flour and continue cooking another minute or two while whisking to prevent burning.
2. Add the tomato juice and the rest of the ingredients and let simmer for 15 minutes.

FOR THE CABBAGE:

1. In a large pot of boiling water, place the cabbage and let it boil for 5-7 minutes, turning over occasionally.  Remove outer leaves as they soften with a pair of tongs or remove the entire head of cabbage and once cool enough to handle, remove 12-14 leaves.
2. Using a sharp knife, remove the hard white core in a V shape

FOR THE FILLING:

1. Combine the ingredients for the filling in a large bowl and using your hands, gently mix until it is combined.
2. Using a large spoon shape the meat mixture into a log shape and continue until all meat is used.
3. Place the filling in the cabbage leaf close to the core.  Fold once, then grab both sides and fold in, continue rolling.

TO BAKE:

1. Preheat the oven to 350°F. 
2. Lightly spray a 9 x 13 baking dish with cooking spray.  Place a few cabbage leaves (broken or whole) on the bottom of the dish and layer with a little sauce.
3. Place the cabbage rolls on top.  Cover with remaining sauce, and additional leaves if desired.
4. Cover with foil and bake for 50 min – 1 hour.

SLOW COOKER:

Spray the inside of the crock pot with cooking spray.  Lay down some cabbage leaves.  Top with sauce.  Place cabbage rolls on top.  Seal the lid and cook on low 6- 8 hours, checking at 6 hours.