Crock Pot - Cabbage Rolls
E. Marie
I have German heritage in my ancestry ... and I truly enjoy cabbage. There is something so comforting about a pot of cabbage rolls on a cold winter day, and "yes" the house smells like cabbage - which, to me, is more than acceptable. Serve this dish with simple boiled potatoes with butter, salt & pepper. I love it with wonderful, crusty bread to "sop up the pot lickins".
- 12 large cabbage leaves
- 1 egg beaten
- 1/4 C milk
- 1/4 C onion finely chopped – I use 1/2 C.
- 1 t salt
- 1/4 t pepper
- 1/2 t ground cinnamon optional – this is my addition
- 1 lbs lean ground beef
- 1 C cooked rice
- 1 8oz. can tomato sauce
- 1 T brown sugar
- 1 T lemon juice
- 1 t Worcestershire sauce
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt & pepper & cinnamon (if using), beef and cooked rice. Place about 1/4 cup of meat mixture in center of each leaf; fold in sides & roll ends over meat. Place in crock-pot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over the cabbage rolls. Cover and cook on low 7-9 hours.