Crockpot Swedish Cabbage Rolls |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
12 each large cabbage leaves
1 pound lean ground beef
1 each egg, beaten
1 cup rice, cooked
1/4 cup milk
8 oz tomato sauce
1/4 cup onions, finely chopped
1 Tsp. brown sugar
1 Tsp. salt
1 Tsp. Worcestershire sauce
1/4 Tsp. pepper
1 Tbs. lemon juice
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crock-pot. Combine tomato sauce with brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours.
Makes 6 servings. |
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