Sweet N Tender Cabbage Rolls
|Eggs||2 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Cooked long grain rice||2 Cup (32 tbs)|
|Sliced mushrooms||9 Ounce, drained (2 Jar)|
|Onion||1 Small, chopped|
|Dried parsley||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Lean ground beef||2 Pound|
|Canned tomato sauce||16 Ounce (2 Can)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
Cook cabbage in boiling water just until leaves fall off head.
Set aside 14 large leaves for rolls.
Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
In a large bowl, combine eggs, milk, rice, mushrooms, onion and seasonings.
Crumble the beef over mixture and mix well.
Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end.
Roll up completely to enclose filling.
Place seven rolls, seam side down, in a 5-qt. slow cooker.
Combine the sauce ingredients; pour half over the rolls.
Top with remaining rolls and sauce.
Cover and cook on low for 7-8 hours or until a meat thermometer reads 160°.