- 12 cabbage leaves
- 1 cup cooked brown rice
- 1/4 cup finely chopped onion
- 1 egg, lightly beaten
- 1/4 cup fat-free milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground beef
- 1 can (8 ounces) tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 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.
- 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.
- 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 160° and cabbage is tender. Yield: 6 servings.
Reviews for Beef & Rice Stuffed Cabbage Rolls
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I have a batch of these in my crockpot right now...second time. I made them last week and my husband and I devoured them all real quick! These are so good...the only change I made this time was to triple the sauce amount. They are healthy and easy to make..we love it with mashed potatoes on the side and a lightly toasted sub roll. Delicious!!
These were yummy! I might add more tomato sauce next time.
These were excellent - my husband was a bit skeptical when they were cooking in the slow cooker but after one bite (no exaggeration!) he said, "You can make these again anytime." The only reason I did not give this 5 out of 5 was because of the instructions. I think Taste of Home should have provided a link (or a "side bar" in the magazine, where I found this recipe) on how to remove the leaves from the cabbage. This was very tricky for someone like me who has never made them before. Luckily, I have read other cabbage roll recipes and had to rely on them to give instructions on the easiest method to remove the leaves. I ended up steaming the cabbage after removing the core for about 10 minutes then gently removed the leaves, cooking them further as per the submitter's instructions. A great number of the leaves ended up ripping so I just pieced them together when rolling them up with the filling. A bit messy but worth it in the end, given my husband's comments!