Preparation:
- Prepare the Cabbage: Steam the whole head of cabbage in boiling water, cutting off the core first. Boil for about 6-8 minutes until the leaves start to separate. Peel off the softened leaves and set aside to cool.
- Prepare the Filling: In a large bowl, mix the rice, egg, milk, onion, garlic powder, ground beef, ground pork, salt, and pepper.
- Assemble the Rolls: Place about 1/4 cup of the mixture in the center of each cabbage leaf and roll up, tucking in the ends to seal.
- Cooking:
- Slow Cooker: Arrange the rolls in the slow cooker. Mix the tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce, then pour over the rolls. Cover and cook on low for 8 to 9 hours.
- Oven: Arrange the rolls in a lightly greased 9×13 baking dish. Mix the tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce, then pour over the rolls. Cover with foil and bake at 350°F (175°C) for 1 hour.
Enjoy your hearty and flavorful cabbage rolls!
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