Slow-cooked cabbage rolls w/tomato sauce

Ingredients

• 12 leaves cabbage
• 1 cup. cooked white rice
• 1 egg, beaten
• 1/4 cup. milk
• 1/4 cup. vidalia onion
• 1 libra. extra-lean ground beef
• 1-1/4 teaspoon . kosher salt
• 1-1/4 teaspoon . lemon black pepper
• 1 (8 ounce) can tomato sauce
• 1 tablepsoon. brown sugar
• 1 tablepsoon. lemon juice
• 1 teaspoon . Worcestershire sauce

You may like

Malai kofta vegan: chickpea and spinach balls with tomato and coconut sauce

Preparation

• Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes and drain. Let sit to cool down so it won't be too hot to handle.
• In a large bowl, combine 1 c. 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 the ends.
• Use toothpicks if necessary. 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.