Cabbage Rolls

[Dee]

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.

SAUCE

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.*

Yield: 6 servings

*TIP: When I'm in a hurry and need to have the meal sooner, after the first 6 hours of cooking, I switch the cooker to HIGH and cook for about an hour. Check to make sure that the meat is cooked through .

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