SWEET & TENDER CABBAGE ROLLS

Sweet & Tender Cabbage Rolls image

Provided by Brenda Reynolds

Categories Beef

Time 40m

Number Of Ingredients 13

1 large head of cabbage
2 eggs lightly beaten
1/2 c 2% milk
2 c brown or white minute rice
1 small onion
2 tsp salt
1 Tbsp mccormick just a pinch vegetable seasoning(can use 1tsp ea of dried parsley flakes, dried oregano, and dried basil)
1/2 tsp pepper
2 lb lean ground beef or turkey
2 can(s) 8 oz tomato sauce
1/2 c packed brown sugar (can use light)
2 Tbsp lemon juice
2 tsp worchestire sauce

Steps:

1. Cook Cabbage in Boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
2. In a large bowl, combine the eggs, milk, rice, onion, and seasoning(s). Crumble beef over mixture and mix well.
3. Place about 1/2 Cup meat mixture on each cabbage leaf; overlap cut ends and fold in sides, beginning from cut end. Roll up completely to enclose filling.
4. Slow Cooker Instructions: Place 7 rolls seam side down in 5 qt slow cooker. Combine sauce ingredients(tomato sauce, brown sugar, lemon juice, and worchester sauce). Pour half of the sauce over the 7 cabbage roll. add another later of 7 cabbage rolls and cover with remaining sausce. cover and cook on low 7-8 hrs
5. Dutch oven instructions: Combine sauce ingredients (tomato sauce, brown sugar, lemon juice, and worchester sauce), pour over cabbage rolls. Bring to a boil. Reduce heat; cover and simmer for 60 - 70 minutes, spooning sauce over rolls occasionally during cooking.