Ingredients

• 12 leaves cabbage
• 1 pound extra-lean ground beef
• 1 cup cooked white rice
• 1 egg , beaten
• 0.25 cups milk
• 0.25 cups minced onion
• 1.25 teaspoons salt
• 1.25 teaspoons ground black pepper
• 1 , 8 ounce
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce

Instructions

1. 1 Bring a large pot of water to a boil. Boil cabbage leaves for 2 minutes; drain.
2. 2 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.
3. 3 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.
4. 4 Mix tomato sauce, brown sugar, lemon juice, and Worcestershire sauce together in a small bowl until combined. Pour over cabbage rolls.
5. 5 Cover and cook on Low for 8 to 9 hours.

Nutrition per serving