Ingredients needed:
* 12 cabbage leaves
* 1 cup of cooked brown rice
* 1/4 cup of finely chopped onion
* 1 egg, lightly beaten
* 1/4 cup of fat-free milk
* 1/2 teaspoon of salt
* 1/4 teaspoon of pepper
* 1 lb. lean ground beef
Ingredients needed for sauce:
* 1 can of tomato sauce (8 oz.)
* 1 tablespoon of brown sugar
* 1 tablespoon of lemon juice
* 1 teaspoon of Worcestershire sauce
Preparation steps:
* In batches, cook cabbage in boiling water 3 to 5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage 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 cup beef mixture on each cabbage leaf. Pull cut edges of leaf together to overlap; fold over filling. Fold in sides and roll up.
* Place six rolls into crockpot, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low for 7 hours or until a thermometer inserted in beef reads 160 degrees and cabbage is tender.
Enjoy
(Serves 6)
