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Crockpot Cabbage Rolls


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

Serving Size : 4

Separate cabbage into 12 large leaves. Boil 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.

**Or steam, or lately I've been microwaving the cabbage leaves just until soft. Technique doesn't matter, as long as they're flexible.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.