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    Cabbage Rolls II

    Source of Recipe

    12 leaves cabbage
    1 cup cooked white rice
    1 egg, beaten
    1/4 cup milk
    1/4 cup minced onion
    1 pound extra-lean ground beef
    1 1/4 teaspoons salt
    1 1/4 teaspoons ground black pepper
    1 (8 ounce) can tomato sauce
    1 tablespoon brown sugar
    1 tablespoon lemon juice
    1 teaspoon Worcestershire sauce

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

    Makes 6 servings




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