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Swedish Cabbage Rolls/Crockpot
| Ingredients | |||
| 12 | each | cabbage leaves, large | |
| 1 | pound | ground beef, lean | |
| 1 | each | egg, beaten | |
| 1 | cup | rice, cooked | |
| 1/4 | cup | milk | |
| 8 | oz | tomato sauce, can | |
| 1/4 | cup | onion, finely chopped | |
| 1 | tablespoon | brown sugar | |
| 1 | tablespoon | lemon juice | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | worcestershire sauce | |
| 1/4 | teaspoon | pepper | |
Directions: | |||
| Immerse cabbage leaves in large kettle of boiling water for about 3 minutes, or until limp; drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in slow-cooking pot. Combine tomato sauce with brown sugar, lemon juice and worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 7 to 9 hours. Makes 6 servings. NOTE: instead of using the slow-cooking pot, put them in a shallow roasting pan (covered) in the oven at 350 degrees for about 1 hour. | |||
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