Swedish cabbage rolls/crockpot
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Cabbage leaves |
| 1 | pounds | Lean ground beef |
| 1 | Egg; beaten | |
| 1 | cup | Cooked rice |
| ¼ | cup | Milk |
| 1 | can | Tomato sauce; 8 oz |
| ¼ | cup | Finely chopped onion |
| 1 | tablespoon | Brown sugar |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | 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 ¼ 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 (just guessing) about 1 hour. Helen Jolly.
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