Recipe(tried): Slow Cooker Cabbage Rolls (using rice and ground beef)

SLOW COOKER CABBAGE ROLLS

12 cabbage leaves
FOR THE FILLING:
2 lbs. lean ground beef
1 cup uncooked white rice
1/2 cup milk
1 egg, lightly beaten
1/2 of an onion, grated
1 tsp. salt
1 tsp. garlic salt
1 tsp. ground black pepper
FOR THE SAUCE:
1 (15 to 16 ounce) bottle ketchup
2 tbsp. brown sugar
2 tsp. Worcestershire sauce
FOR SERVING:
Hot cooked noodles, rice or mashed potatoes

Peel off the leaves of the cabbage and put them a pot of a water and bring up to boil (you just want to soften the leaves). Dunk the leaves in cold water to cool them off so you can handle them. Set aside.

Mix together the filling ingredients. Evenly distribute the filling among the leaves. Roll the leaves once over the filling, then tuck in the sides and roll again. Set aside.

Mix the sauce ingredients together and put a little in the bottom of the slow cooker. Place a layer of cabbage rolls in. Cover each one with a little sauce. Place remaining rolls in slow cooker and cover with rest of sauce.

Cover crock pot and cook 7-8 hours on LOW or 4-5 on HIGH.

Serve over noodles, rice or mashed potatoes.