Cabbage rolls are a wonderful meal to serve any time of the year. They’re easy to make, taste great and can be made with just about anything you have on hand. This recipe is for cabbage rolls II, but the original post features an easier way to roll your cabbage leaves around your filling. These are perfect for those who like their stuffed cabbage a little more saucy than my first version!
Cabbage Rolls II recipe: http://www.cookingwithcurls.com/2012/11/cabbage-rolls-ii-recipe.html
prep: 30 mins cook: 9 hrs total: 9 hrs 30 mins Servings: 6 Yield: 6 servings
1 tablespoon brown sugar
¼ cup milk
1 cup cooked white rice
12 leaves cabbage
1 ¼ teaspoons ground black pepper
¼ cup minced onion
1 teaspoon Worcestershire sauce
1 pound extra-lean ground beef
1 egg, beaten
1 (8 ounce) can tomato sauce
1 ¼ teaspoons salt
1 tablespoon lemon juice
Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
Cover, and cook on Low 8 to 9 hours.
Per Serving: 246 calories; protein 19g; carbohydrates 18.3g; fat 10.8g; cholesterol 83.5mg; sodium 748mg.