Yield: 6 servings
|12 larges||Cabbage leaves (or more.|
|¼ cup||Chopped onion|
|1 pounds||Lean ground beef|
|1 cup||Minute rice|
|1||(8 oz.) can tomato sauce|
|1 tablespoon||Brown sugar|
|1 tablespoon||Lemon juice|
|1 teaspoon||Worcestershire sauce|
Immerse cabbage leaves in large kettle of boiling water for 3 minutes; drain. Combine eggs, milk, onion, salt, pepper, beef and rice. Place about ¼ cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Secure with toothpick. Place in slow cooker.
Combine rest of ingredients. Pour over cabbage rolls. (If you like a lot of sauce, you may want to double this part of the recipe.) Cover and cook in slow cooker for 7 to 9 hours on low.
Submitted By BARRY WEINSTEIN On 02-26-95