Sweet and Tender Cabbage Rolls

By kmgulick

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

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’.