BEEF & RICE CABBAGE ROLLS

Beef & Rice Cabbage Rolls image

Provided by Sara Andrea

Categories Beef

Time 6h20m

Number Of Ingredients 13

12 cabbage leaves
1 lb lean ground beef/ground sirloin
1 c white rice, cooked
1/4 c diced onion
1 egg
1/4 c milk (i use 1%)
1 tsp salt
1/4 tsp white pepper
SAUCE
1 can(s) tomato sauce
2 Tbsp brown sugar
1 Tbsp lemon juice
2 tsp worcestershire sauce

Steps:

1. Cook rice. I put my rice in the rice cooker the night before and set the timer so it's ready in the morning.
2. In batches cook cabbage leaves in boiling water 3-5 minutes. Sometimes it's difficult to get individual leaves off the head so I place the whole head in the boiling water and remove the leaves one at a time as they loosen and place on a paper plate. Trim the thick vein from the bottom of each leaf by making a V-shaped cut.
3. Sauce: In a medium bowl combine all sauce ingredients and stir to combine.
4. In a large bowl lightly beat egg. Add milk, salt and pepper, stir to combine. Add onion and rice, stir to combine. Add raw hamburger and mix to combine. Put about 1/8 cup of mixture on each cabbage leaf. Wrap like a burrito, folding the ends in so the filling does spill out. Place seam side down in a crock pot. Making two layers with sauce on top of each layer. Cook on low 6-8 hours.