Beef-Stuffed Cabbage Rolls Recipe

Prep Time: 20 Minutes
Cook Time: 6 Hours
Makes: 6 Servings

Ingredients:
- 12 Cabbage Leaves
- 1 Cup of Cooked Brown Rice
- 1/4 Cup of Finely Chopped Onion
- 1 Egg; Lightly Beaten
- 1/4 Cup of Fat-Free Milk
- 1/2 Tsp. of Salt
- 1/4 Tsp. of Pepper
- 1 Lb. of Lean Ground Beef (90% Lean)
Sauce:
- 1 can (8 oz.) Tomato Sauce
- 1 Tbsp. of Brown Sugar
- 1 Tbsp. of Lemon Juice
- 1 Tsp. of Worcestershire Sauce

Instructions:
1. In batches, cook cabbage in boiling water for 3 to 5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each leave, making a V-shaped cut.

2. In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place 1/4 cup of beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.

3. Place six rolls in a 4 or 5-quart slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over the cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low for 6 to 8 hours, or until thermometer inserted in beef reads 160F and cabbage is tender.

Bon Appetit!