Stuffed Cabbage Rolls (Crock Pot)

Its official, I have fallen in love with crock pot cooking.   I mean, how hard is it to chop a few veggies, add some spices, mix with beef and pork then roll mixture into a cabbage leaf?   This is another winner in my book.  Or should I say, "PR?"

Ingredients
8 cups of water
12-15 leaves of cabbage
1 large yellow onion, diced
3 cloves of garlic, minced
2 carrots peeled and shredded (I bought already shredded carrots)
1 teaspoon salt
1/4 teaspoon pepper
1 14 oz can of diced tomatoes
1 pound of ground beef
1 pound of ground pork
1 14 oz can of tomato sauce
2 6 oz cans of can of tomato paste
1/2 teaspoon of nutmeg
1/2 teaspoon of cardamom
1 tablespoon of honey

Directions

In a large pot, bring water to a boil.   Add cabbage leafs to boiling water and allow to cook for 3-4 min.   Remove cabbage leafs from boiling water, drain and rinse under cold water until cool to the touch.  Pat leafs dry.

In a large bowl, combine onions, garlic, carrots, salt,  pepper and diced tomatoes.  Mix thoroughly.  In a separate medium bowl, thoroughly mix beef and pork.   Next, add meat to veggie mixture and thoroughly combine (USE YOUR HANDS).

In a medium bowl, combine and mix tomato sauce, tomato paste, cardamom, nutmeg and honey.

Divide meat mixture among cabbage leafs, rolling them like an egg roll. Arrange cabbage rolls in layers with seam side down.  Slather cabbage rolls with tomato sauce mixture between the layers of cabbage rolls.

Set crock pot on low for 4-5 hours.