12 cabbage leaves
1 C cooked white rice (cook in beef broth for added flavor)
1 egg, beaten
1/4 C milk
1/2 C minced onion
1 lb extra-lean meat, half ground beef and half ground pork
1 1/4 tsp salt
1 tsp pepper
1/4 tsp garlic powder
2 8 oz. cans tomato sauce
1 14.5 oz. can diced or crushed tomatoes, with liquid
1 Tbsp brown sugar
1 1/2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
Boil the head of cabbage in a pot of boiling water, making sure to remove the core, for 6-8 minutes. Drain and peel the necessary amount of leaves.
In a large bowl, combine rice, egg, milk, onion, garlic powder, ground beef, ground pork, salt, and pepper.
Scoop 1/4 C of mixture into the center of each cabbage leaf. Roll leaves, making sure to tuck in the ends.
In a separate bowl, mix tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce.
Pour sauce over rolls.
Cooking option 1: Crock Pot - Place rolls in the crock pot. Cook on low for 8 to 9 hours.
Cooking option 2: Baked - Preheat oven to 350 F degrees.
Place rolls in a lightly greased 9x13 baking dish.
Cover with foil. Bake for 1 hour.