Beef & Rice Stuffed Cabbage Rolls

• 12 cabbage leaves
• 1 cup cooked brown rice
• 1/4 cup finely chopped onion
• 1 large egg, lightly beaten
• 1/4 cup fat-free milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound lean ground beef (90% lean)
• 1 can (8 ounces) tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce

1. In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, 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 about 1/4 cup 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-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160u0b0 and cabbage is tender.

cabbage, brown rice, onion, egg, milk, salt, pepper, ground beef, tomato sauce, brown sugar, lemon juice, worcestershire sauce

Taken from www.tasteofhome.com/recipes/beef-rice-stuffed-cabbage-rolls/ (may not work)