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Cabbage Rolls


2 heads cabbage
1 beaten egg
1/4 cup milk
1/4 cup minced onions
1 pound extra lean ground beef
1 cup cooked rice
1 8 oz. can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Separate cabbage into 12 large leaves. Boil or steam cabbage leaves about 3 minutes; drain**. Combine egg, milk, onion, 1 1/4 tsp. salt, 1/4 tsp pepper, onion, beef, and cooked rice. Place about 1/4 cup of meat mixture in center of each leaf. Fold in sides and roll ends over meat. Place rolls in crock pot. Combine tomato sauce, brown sugar, lemon juice and Worcestershire. Pour over cabbage rolls. Cover and cook on low 8-9 hours.

**Last time I made this I experimented with softening the cabbage leaves in the microwave; this worked fine.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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