Cabbage Rolls

By bobcat

Serves 6.

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 pound extra-lean meat, half ground beef and half ground pork
• 1 1/4 teaspoons salt
• 1 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2- 8 ounce cans tomato sauce
• 1- 14.5 ounce can crushed tomatoes, with liquid
• 1 tablespoon brown sugar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce

Preparation

Step 1

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 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.
2. Combine the rice, egg, milk, onion, garlic powder, ground beef, ground pork, salt, and pepper in a large bowl. Scoop about a 1/4 cup of this mixture into the center of each cabbage leaf and roll them up, making sure to tuck in the ends.
3. If you want to slow cook them, place the rolls in a slow cooker. If you are baking them, place in a lightly greased 9x13 baking dish. Preheat oven to 350 degrees F.
4. In a separate bowl, mix together the tomato sauce, crushed tomatoes, brown sugar, lemon juice, and Worcestershire sauce. Pour the sauce over the cabbage rolls.
5. Cover and cook on low for 8-9 hours if using a slow cooker. If using oven method, cover with foil and bake for 1 hour.