Slow Cooker Cabbage Rolls

This is one of the ways I use the CSA cabbage. It is one of the most unattractive recipes I've ever encountered, but it tastes really good! Also, I have a pretty powerful slow cooker and cooking this for 8 to 9 hours as directed would be way too much. 6 or 7 does it for me. So you might want to keep an eye on it. And finally, I learned this year that the cabbage rolls freeze really well. I made them up to the point of putting them in the slow cooker, but put them in the freezer instead. Several months later I took them out, put them in the slow cooker (still frozen), mixed up the tomato sauce and added it, and cooked. Never would have known they'd been frozen, and they made a really nice winter meal. -Nancy

Slow Cooker Cabbage Rolls
1/2 c. uncooked white rice
12 leaves cabbage
1 egg beaten
1/4 c. milk
1/4 c. minced onion
1 lb. ground beef
1 1/4 tsp. salt
1 1/4 tsp. pepper
1 (8 oz) can tomato sauce
1 Tbls. brown sugar
1 Tbls. lemon juice
1 tsp. Worcestershire sauce

In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.

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; stir well to combine. 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 small bowl, combine tomato sauce, brown sugar, lemon juice and Worcestershire. Pour over cabbage rolls. Cover and cook on low 8 to 9 hours.