| 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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