Ingredients
12 lg. cabbage leaves
1 beaten egg
1/4 c. milk
1/4 c. finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. extra lean ground beef
1 c. cooked rice
1 (8 oz.) can tomato sauce
1 tbsp. brown sugar
1 tsp. lemon juice
1 tsp. Worcestershire sauce
Preparation
Boil cabbage leaves in a large kettle of water until limp, about 2 to 4 minutes; drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup of the beef and rice mixture in center of each cabbage leaf. Fold in sides and roll ends over meat until completely rolled up. Secure with toothpicks. Place cabbage rolls in slow cooker. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on LOW for 7 to 9 hours.
