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Ingredients: 12 Large cabbage leaves 1 lb Lean ground beef 1 Beaten egg 1 c Cooked rice 1/4 c Milk 8 oz Tomato sauce 1/4 c Finely chopped onions 1 ts Brown sugar 1 ts Salt 1 ts Worcestershire sauce 1/4 ts Pepper 1 tb Lemon juice Method: Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crock-pot. Combine tomato sauce with brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours. Yield: 6 Servings |
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