12	lg.	cabbage leaves
1	lb.	lean ground beef or lamb
1/2	c.	cooked rice
1	can	tomato paste (6 oz.)
3/4	c.	water
1/2	tsp.	salt
1/8	tsp.	pepper
1/4	tsp.	leaf thyme

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, and thyme. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8 - 10 hours.