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Crockpot Swedish Cabbage Rolls
| Ingredients | |||
| 12 | each | large cabbage leaves | |
| 1 | pound | lean ground beef | |
| 1 | each | egg, beaten | |
| 1 | cup | rice, cooked | |
| 1/4 | cup | milk | |
| 8 | oz | tomato sauce | |
| 1/4 | cup | onions, finely chopped | |
| 1 | teaspoon | brown sugar | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | worcestershire sauce | |
| 1/4 | teaspoon | pepper | |
| 1 | tablespoon | lemon juice | |
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 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crock-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. | |||
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