| | Directions | | Immerse cabbage leaves in boiling water for about 3 minutes or until limp. Drain. Combine egg, milk, onions, salt, pepper, beef and rice. Place about 1/4 cup meat mixture in center of each cabbage leaf. Fold in sides and roll ends over meat. Place in slow cooker. Combine tomato sauce, brown sugar, lemon juice, dried basil and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low for 7 to 9 hours. |
|
|
| Ingredients | | - |  | 12 Cabbage Leaves (Large) |
| - | | 1 egg, beaten |
| - | | 1/4 cup milk |
| - | | 1/4 cup finely chopped onion |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 teaspoon Dried Basil |
| - | | 1 pound ground beef, browned and drained |
| - | | 1 cup cooked rice |
| - | | 16 ounces tomato sauce |
| - | | 2 tablespoons brown sugar |
| - | | 2 tablespoons Lemon Juice |
| - | | 2 teaspoons Worcestershire sauce |
| |
| |
