• 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
  • 2 (8 ounce) cans tomato sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

There are several methods of removing leaves from the head of cabbage.  I usually just throw the whole head in a large pot and boil the leaves off in layers til they just peel off.  I’ve also heard you can freeze the head of cabbage and they come right off, but I’ve never tried this to verify.

Once you have your leaves off your cabbage, they need to be boiled for two minutes or so – so they are soft enough to roll.

Next, combine rice, egg, milk, onion, beef, salt & pepper.  Put a small amount of meat and rice mixture in the centre of each cabbage leaf.  Roll and place in crockpot.

Mix together tomato sauce, brown sugar, lemon juice and Worcestershire.  Pour over mound of cabbage rolls.  Turn crockpot on low and cook 10 – 12 hours.

Serve and enjoy!  Is especially tasty with perogies! And I mean home made perogies…NOT $1.99 frozen bag ones. lol.  Perhaps I shall get around to posting that recipe sometime.