|Check out my notes at the bottom.|
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 lb ground beef
1 1/4 tsp salt
3/4 tsp ground black pepper
1- 8oz can tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce
Bring a large pot of water to a boil. I like to put a little Salt & Pepper in the water. Boil cabbage leaves for approx 2 minutes; drain.
In large bowl, combine Ground beef & Eggs. Add S&P and mix well. Add Rice and mix. Add onion & mix. Add Milk and mix well. I like to mix with my hands so everything is combined well. Make sure you wash your hands thoroughly before & after you handle the meat!
Place one Cabbage leaf in front of you on a cutting board with the Core side facing away from you, (Step 1 picture).
Place a large tablespoon of meat mixture at the end of each cabbage leaf (Step 2).
Roll the flap closest to you forward. (Step3)
Fold both sides inward and roll away from you towards the core of the cabbage. (Step 4)
Place each Roll in slow cooker side by side but not overlapping. (Step 5)
In a small bowl, mix together Tomato Sauce, Brown Sugar, Lemon Juice and Worcester Sauce.
Pour Sauce over cabbage roll.
Cover and cook on Low 8-9hours.
*I have a 6qt Crock pot, I am able to get 12 Cabbage Rolls in the bottom & I also double the sauce to make sure all rolls are covered nicely & because we love things saucy. My Crock-pot cooks really well on Low, this recipe calls for 8-9 hours but I was able to cook for 4hours on Low and they turned out great!