<http://schema.org/recipeInstructions>
" In a large slow cooker, combine the cranberry sauce, tomatoes, raisins, sugar and lemon juice. In a large bowl, combine the beef, rice, egg, allspice, 1 tsp salt and 1/3 tsp pepper. Roll the mixture up in the cabbage leaves (about 1/4 cup per leaf) and place seem side down in the slow cooker, nestling them in the sauce. Cook, covered, until the cabbage is tender and the meat mixture is cooked through, on high 5 to 6 hours or on low, 7 to 8 hours."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10551/stuffed-cabbage-cranberry-tomato-sauce-121956/>