Swedish cabbage rolls/crockpot

Yield: 12 Servings

Measure Ingredient
12 larges Cabbage leaves
1 pounds Lean ground beef
1 \N Egg; beaten
1 cup Cooked rice
¼ cup Milk
1 can Tomato sauce; 8 oz
¼ cup Finely chopped onion
1 tablespoon Brown sugar
1 tablespoon Lemon juice
1 teaspoon Salt
1 teaspoon Worcestershire sauce
¼ 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 ¼ 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.

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