Sweet and Tender Cabbage Rolls
By kmgulick
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Ingredients
- 1 large head of cabbage
- 2 eggs, slightly beaten
- 1 cup milk
- 2 cups cooked long grain rice
- 2 jars (4 1/2 oz each) sliced mushrooms, well drained
- 1 small onion, chopped
- 1/2 t. salt
- 1/2 t. dried parsley flakes
- Ground pepper to taste
- 1 t. dried oregano
- 1 t. dried basil
- 2 pounds lean ground beef
- SAUCE
- 2 cans (8 oz. each) tomato sauce
- 1/2 cup brown sugar
- 2 t. lemon juice
- 2 T. Worcestershire sauce
Details
Preparation
Step 1
Cook cabbage in boiling water just until leaves fall off head. Set aside 14 leaves for rolls. Cut out the thick vein from bottom of each reserved leaf, making a V-shaped cut.
In a large bowl, combine the eggs, milk, rice, mushroom, onion and seasonings. Crumble beef over mixture and mix well. Place about ½ cup on each cabbage leaf; overlapping ends and fold in sides. Roll up completely to enclose filling.
Place 7 rolls, seam side down, in a 5 qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce.
Cook on low for 7-8 hours or until meat thermometer reads 160’.
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