Ingredients
12 leaves cabbage
1 pound extra-lean ground beef
1 cup cooked white rice
1 egg, beaten
¼ cup milk
¼ cup minced onion
1 ¼ teaspoons salt
1 ¼ teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
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Directions
Bring a large pot of water to a boil. Boil cabbage leaves for 2 minutes; drain.
Combine ground beef, cooked rice, egg, milk, onion, salt, and pepper in a large bowl. Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent filling from falling out; arrange rolls in a single layer in the slow cooker.
Mix tomato sauce, brown sugar, lemon juice, and Worcestershire sauce together in a small bowl until combined. Pour over cabbage rolls.
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