Ingredients
1 large head cabbage2 large eggs, lightly beaten1/2 cup 2% milk2 cups cooked long grain rice2 jars (4-1/2 ounces each) sliced mushrooms, well drained1 small onion, chopped2 teaspoons salt1 teaspoon dried parsley flakes1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon pepper2 pounds lean ground beef (90% lean)SAUCE:2 cans (8 ounces each) tomato sauce1/2 cup packed brown sugar2 tablespoons lemon juice2 teaspoons Worcestershire sauce
Preparation
Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling.
Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a thermometer reads 160°.
