Ingredients
- 12 cabbage leaves
- 1 egg
- 450 gr beef (lean ground)
- 230 ml tomato sauce
- 120 gr rice
- 60 ml milk
- 30 gr onions
- 16 ml lemon juice
- 5 gr brown sugar
- 5 ml worcestershire sauce
- 3 gr salt
- 1 gr 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 quarter cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crock-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.
