Crock-Pot Cabbage Rolls
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A home-kitchen version of crock-pot cabbage rolls, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 12 Large Cabbage Leaves
- 1 Egg (beaten)
- 1/4 c. Milk
- 1/4 c. Finely Chopped Onion
- 1 tsp. Salt
- 1/4 tsp. Pepper
- 1 lb. Lean Ground Beef
- 1 c. Cooked Rice
- 1 (8 oz.) can Tomato Sauce
- 1 Tbsp. Brown Sugar
- 1 Tbsp. Lemon Juice
- 1 tsp. Worcestershire Sauce
Method
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 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.
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