Ingredients
- 12 cabbage leaves
- 1 egg
- 1 pound beef (ground)
- 8 oz tomato sauce
- 1 cup rice
- 1/4 cup milk
- 1/4 cup onion
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon pepper
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes, or until limp; drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
Place in slow-cooking pot. Combine tomato sauce with brown sugar, lemon juice and worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 7 to 9 hours.
Makes 6 servings.
NOTE: instead of using the slow-cooking pot, put them in a shallow roasting pan (covered) in the oven at 350 degrees for about 1 hour.
