Cabbage Rolls

By McLean

Sweet and Tender

Ingredients

• Sauce:
• 1 large cabbage head
• 2 eggs, beaten
• 1/2 cup milk
• 2 cups cooked long grain rice
• 2 jars (4 1/2 oz. size) sliced mushrooms, drained
• 1 small onion, chopped
• 2 teaspoons salt
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 2 lbs. lean ground beef
• 2 (8 oz. size) cans tomato sauce
• 1/2 cup packed brown sugar
• 2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce

Preparation

Step 1

Cook cabbage in boiling water just until leaves fall of head. Set aside 14 large leaves for rolls. (Refrigerate or dispose of remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.

In large bowl, combine eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each leaf, overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling.

Place seven rolls, seam side down, in slow cooker. Combine the sauce ingredients; pour half over the rolls. Top with remaining rolls and sauce. Cover and cook on LOW for 7 to 8 hours.