Wednesday, December 1, 2010

Swedish Cabbage Rolls (CROCKPOT)

6 servings

12 large cabbage leaves

1 egg, beaten

1/4 cup milk

1/4 cup finely chopped onions

1 teaspoon salt

1/4 teaspoon black pepper

1 pound ground beef, browned and drained

1 cup COOKED rice

8 ounces tomato sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

Put water into a large saucepan or dutch oven. Once it is boiling, drop the 12 cabbage leaves in. Leave them there for 3-4 minutes or until they are tender and flexible. Drain and set aside.

In a large bowl, combine the egg, milk, salt and pepper. Mix well. Slowly add the meat and rice. Stir well. Place about 1/4 cup meat mixture in the center of each leaf. Now fold the sides into the middle and at the ends. If you are doing this properly, you should not be able to see the meat. Place them in the bottom of the crockpot.

In a medium bowl, stir the tomato sauce, brown sugar, lemon juice and Worcestershire sauce together. Continue to stir until well combined. Pour this sauce over all of the cabbage rolls. Cover.

Cook on LOW for 7-9 hours.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.