Cabbage Rolls II recipe

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Ingredients

12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
¼ cup milk
¼ cup minced onion
1 pound extra-lean ground beef
1 ¼ teaspoons salt
1 ¼ teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Nutrition Info

246.2 calories
carbohydrate: 18.3 g
cholesterol: 83.5 mg
fat: 10.8 g
fiber: 2 g
protein: 19 g
saturatedFat: 4.2 g
servingSize: -
sodium: 748 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes, drain.

  2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, 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.

  3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.

  4. Cover, and cook on Low 8 to 9 hours.

Recipe Yield

6 servings

Recipe Note

Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.

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