1 ) 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.
2 ) 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.
3 ) Pull together cut edges of the leaf to overlap; fold overfilling. Fold in sides and roll-up.
Place six rolls in a 4- or 5-qt. slow cooker, seam side down.
3 ) 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.
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