Category: Crock Pot

12 large Cabbage leaves

1 lb Lean ground beef

1 Egg, beaten

1 cup Cooked rice

1/4 cup Milk

1 can Tomato sauce, 8 oz

1/4 cup Finely chopped onion

1 tbsp Brown sugar

1 tbsp Lemon juice

1 tsp Salt

1 tsp Worcestershire sauce

1/4 tsp 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 (just guessing) about 1 hour. Helen Jolly.



Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@ix.netcom.com> on Jul 2, 1997