Crock Pot Cabbage rolls

1 Large head cabbage
 1 can(8 ounces) tomato sauce
 ¾ cup quick-cooking rice
 ½ cup chopped green pepper
 ½ cup crushed saltines (about 15 crackers)1 egg, lightly beaten
 1 ounce onion soup mix
 1 ½ pounds lean ground beef (90% lean)
 1 can (48 onces) V8 juice
 Salt to taste
 Grated Parmesan cheese, optional

 How to make it :


 Cook cabbage in boiling water just until leaves fall off head.  Set aside 12 large leaves for rolls: drain well.  (Refrigerate remaining cabbage for another use.)  Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.  In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix.  Crumble beef over mixture and mix well.  Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf.  Fold in sides, beginning fro the cut end.  Roll up completely to enclose filling.  Secure with toothpicks if desired.  Place cabbage rolls in a 3 quart slow cooker.  Pour V8 juice over rolls.  Cover and cook on low for 6-7 hours or until filling reaches 160 degrees.  Just before serving, sprinkle with salt and cheese if desires.