Revelations and Insights
Wife, a Mother and a Soldier
Sunday, March 4, 2012
Slow Cooker Cabbage Rolls
Ingredients listed are how our family made this. Original recipe can be found at allrecipe.com
12 leaves cabbage (two large heads)**
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 teaspoon garlic powder
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
In large bowl, combine 1 cup cooked rice, egg, garlic powder, milk, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
Cover, and cook on Low 8 to 9 hours.
**steaming the entire head of cabbage will make the leaves easier to work with and pull apart
**for a make ahead, prepare rolls and seal in vacuum seal bag; put sauce mix in a separate bag and store both bags in freezer.