Cabbage Rolls

Ingredients

• 12 leaves cabbage

• 1 pound extra-lean ground beef

• 1 cup cooked white rice

• 1 egg, beaten

• ¼ cup milk

• ¼ cup minced onion

• 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

Description

1. Bring a large pot of water to a boil. Boil cabbage leaves for 2 minutes; drain.
2. Combine ground beef, cooked rice, egg, milk, onion, salt, and pepper in a large bowl. Spoon about 2 tablespoons of mixture onto each cabbage leaf.
3. Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent filling from falling out; arrange rolls in a single layer in the slow cooker.
4. Mix tomato sauce, brown sugar, lemon juice, and Worcestershire sauce together in a small bowl until combined. Pour over cabbage rolls.
5. Cover and cook on Low for 8 to 9 hours.