Sweet and Tender Cabbage Rolls
- 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
- 2 cans (8 oz. each) tomato sauce
- 1/2 cup brown sugar
- 2 t. lemon juice
- 2 T. Worcestershire sauce
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’.