- 12 large cabbage leaves
- 1 lb. lean ground beef ( We substituted ground turkey for a healthier option)
- 1 egg, beaten
- 1/4 c. milk
- 1/4 c. chopped onion
- 1 c. cooked rice
- 1 tsp. salt
- 1/4 tsp. pepper
- 8 oz. can tomato sauce ( We added 1 and 1/2 jars).
- 1 tbsp. lemon juice
- 1 tbsp. brown sugar
- 1 tsp. Worcestershire sauce
Place cabbage leaves in boiling water for 3 minutes, until wilted somewhat; drain. Combine beef, egg, milk, onion, cooked rice and seasonings; mix well. Place 1/4 cup meat mixture into cabbage leaves. Roll and put into slow cooker/Crock Pot (fasten with toothpicks if desired). Combine tomato sauce, lemon juice, brown sugar, and Worcestershire sauce; pour over leaves. Cook on low 7 to 9 hours, or on HIGH for 4 to 5 hours.
The stuffed cabbage when rolled and placed in the slow cooker
This recipe was pulled from an ancient Crockpot cookbook called Crockery Cookery, my mom gave me from the seventies, which was written by this lady: Mable Hoffman