INGREDIENTS
- 12 cabbage leaves
- 1 cup cooked white rice (cook in beef broth for added flavor)
- 1 egg, beaten
- 1/4 cup milk
- 1/2 cup minced onion
- 1 pound extra-lean meat, half ground beef and half ground pork
- 1 1/4 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 8-ounce cans tomato sauce
- 1 14.5-ounce can diced or crushed tomatoes, with liquid
- 1 tablespoon brown sugar
- 1 1/2 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
PREPARATION
- First, steam the entire head of cabbage in a pot of boiling water, making sure to cut off the core first. Let the cabbage head boil for about 6-8 minutes — if you notice leaves separating from the head, you can gentlypeel awaythe softened leaves with a long fork. Drain the head of cabbage and peel the necessary amount of leaves when cool.
- Grab a large bowl and combine the rice, egg, milk, onion, garlic powder, ground beef, ground pork, salt, and pepper. Scoop about a 1/4 cup of this mixture into the center of each cabbage leaf and roll them up, making sure to tuck in the ends.
- If you’d like to slow cook them, place the rolls in the slow cooker. If you’d like to bake them, place them in a lightly greased 9×13 baking dish. If you are using the oven, preheat it to 350 degrees F.
- In a separate bowl, mix together the tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce. Pour the sauce over the cabbage rolls.
- If using the slow cooker, cover and cook on low for 8 to 9 hours. If using the oven, cover with foil and bake for 1 hour at 350 degrees F.
