| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Swedish | Crockpot | 12 | Servings |
INGREDIENTS
| 12 | lg | Cabbage leaves |
| 1 | lb | Lean ground beef |
| 1 | Egg; beaten | |
| 1 | c | Cooked rice |
| 1/4 | c | Milk |
| 1 | cn | Tomato sauce; 8 oz |
| 1/4 | c | Finely chopped onion |
| 1 | tb | Brown sugar |
| 1 | tb | Lemon juice |
| 1 | ts | Salt |
| 1 | ts | Worcestershire sauce |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes, or until limp; drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in slow-cooking pot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 7 to 9 hours. Makes 6 servings. NOTE: instead of using the slow-cooking pot, put them in a shallow roasting pan (covered) in the oven at 350 degrees for (just guessing) about 1 hour. Helen Jolly. Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@ix.netcom.com> on Jul 2, 1997
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