12 large cabbage leaves
1 egg, slightly beaten
1/4 cup milk
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1/3 cup uncooked rice
1 8-ounce can tomato sauce
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
Immerse cabbage leaves in a large pot of boiling water and cook about 3 minutes or until limp; drain. In a large bowl, combine milk, egg, onion, salt, pepper, beef and rice. Place about 3 tablespoons of meat mixture in center of each cabbage leaf. Fold in sides and roll ends over meat mixture. Place in a slow cooker. In a small bowl, combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour sauce over cabbage rolls. Cover and cook on low for 6 to 7 hours. Serve hot, topped with sauce. Freezes well.
Thanks to Steve Carrow for this recipe!
