6 large cabbage leaves
1 egg, beaten
1/4 cup milk
1/4 cup onion, chopped
1 pound lean ground chuck
1 cup cooked rice
dash salt and pepper
Boil cabbage leaves until limp. Combine egg, milk, onion, beef, rice, salt and pepper. Divide into six portions.
Place each portion into a cabbage leaf, fold in sides and roll over. Fasten with toothpicks if desired. Place into the slow cooker.
15 or 16 oz. can of tomato sauce
1/2 cup salsa, hot or mild
2 tablespoons brown sugar
2 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1/2 cup chopped green pepper
Combine tomato sauce, salsa, brown sugar, lemon juice and Worcestershire sauce. Stir in green pepper.
Pour over cabbage rolls in slow cooker. Cover and cook on LOW 7 to 8 hours.*