Cabbage Rolls

By cam_46

Ingredients

• 12 cabbage leaves
• 1 cup cooked white rice (cook in beef broth for added flavor)
• 1 egg, beaten
• 1/4 cup milk
• 1/2 cup minced onion
• 1 # extra-lean meat, half ground beef and half ground pork (optional)
• 1 1/4 teas salt
• 1 teas pepper
• 1/4 teas garlic powder
• 2 8oz cans tomato sauce
• 1 14.5 can diced or crushed tomatoes, with liquid
• 1 Tbl brown sugar
• 1 1/2 Tbl lemon juice
• 1 Tbl Worcestershire sauce

Preparation

Step 1

First, steam the entire head of cabbage in a pot of boiling water, making sure to cut off the core first. Let the cabbage head boil for about 6-8 minutes -- if you notice leaves separating from the head, you can gently peel away the softened leaves with a long fork. Drain the head of cabbage and peel the necessary amount of leaves when cool.
Grab a large bowl and combine the rice, egg, milk, onion, garlic powder, ground beef & pork, salt & pepper. Scoop about 1/4 cup of the mixture into the center of each cabbage leaf and roll them up, making sure to tuck the ends.
If you'd like to slow cook them, place the rolls in the slow cooker. If you'd like to bake them, place them in a lightly greased 9X13 baking dish. If you are using the oven, preheat it to 350F.
In a separate bowl, mix together the tomato sauce, diced tomatoes, brown sugar, lemon juice & Worcestershire sauce. Pour the sauce over the cabbage rolls.
If slow cooking, cover and cook on low for 8-9 hours. If using the oven, cover with foil and bake for 1 hour at 350F.