Beef Stuffed Cabbage Rolls

By ccavaletti

Ingredients

• Sauce:
• 12 cabbage leaves
• 1 c cooked brown rice
• 1/4 c finely chopped onion
• 1 egg, lightly beaten
• 1/4 c fat-free milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb lean ground beef
• 1 can (8 oz) tomato sauce
• 1 Tbsp brown sugar
• 1 Tbsp lemon juice
• 1 tsp Worcestershire sauce

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each leaf, making a V-shaped cut.

In a large bowl, combine rice, onion, egg, milk, salt and pepper.

Add beef; mix lightly, but thoroughly.

Place about 1/4 c beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap, fold over filling. Fold in sides and roll up.

Place six rolls in a slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with the remaining rolls and sauce.

Cook, covered on low 6-8 hours or until a thermometer inserted in beef reads 160º and cabbage is tender.

From Taste of Home - 12/2013