This is one of my favorite recipes. I’ve tried the unstuffed version and the oven version, but this is best cooked on low in the slow cooker.
My picky seven-year-old will eat this with gusto and it’s even better the second day.
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10 cabbage leaves
1/2 cup uncooked wild rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 clove minced garlic
1 tsp. salt
1/2 tsp. pepper (I’m not a huge pepper fan so if you are increase to a tsp.)
1 lb. lean ground beef
1 15 ounce can tomato sauce
2 Tbs. brown sugar
2 Tbs. lemon juice
2 tsp. Worcestershire sauce
Boil a pot of water and add head of cabbage, cook for 2 minutes and drain. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
Combine rice, egg, milk, onion, garlic, beef, salt, and seasonings in large bowl. Place 1/4 cup meat mixture in center of leaf and roll, tucking ends. Place seam side down in slow cooker.
Mix all sauce ingredients together and pour over rolls. Cook on low 8 hours in slow cooker. Now ooh and ahh with your family. It’s the perfect mix of sweet and sour. The texture of the cabbage reminds me of pot stickers, another favorite.
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The sauce is especially good when sopped up with some homemade bread made in less than 5 minutes a day.
What’s your favorite slow cooker dish?
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