Dark's Kitchen
Serves 6

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.
Cabbage Rolls
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