Meatball Cabbage Rolls

1 large head cabbage, cored
2 cans (one 8 ounces, one 15 ounces) tomato sauce, divided
1 small onion, chopped
1/3 cup uncooked long grain rice
2 tablespoons chili powder
Salt and garlic powder to taste
1 pound ground beef

In a Dutch oven, cook cabbage in boiling water only until the outer leaves fall off head, about 3 minutes.

Remove cabbage from water and remove as many leaves as will come off easily. Reserve 14-16 large leaves for rolls. Return cabbage to water if more leaves are needed.

Remove the thick vein from each leaf. In a bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder.

Crumble beef over mixture; mix well. Shape into 2-in. balls. Place one meatball on each cabbage leaf; fold in sides.

Starting at an unfolded edge, roll up leaf to completely enclose meatball. Secure with toothpicks. Place in a 5-qt. slow cooker.

Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks. Makes 4-6 servings.