Cabbage Rolls II is really just okay, but could be tweaked to make it better. The sauce recipe needs to be quadrupled, because even a double batch leaves the rolls pretty dry.

Ingredients

12 leaves cabbage

1 cup cooked white rice

1 egg, beaten

1/4 cup milk

1/4 cup minced onion

1 pound extra-lean ground beef

1 1/4 teaspoons salt

1 1/4 teaspoons ground black pepper

1 (8 ounce) can tomato sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

Preparation of Cabbage Rolls II

Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. 

Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. 

Pour over cabbage rolls. Cover, and cook on Low 8 to 9 hours.