Lusciously tender cabbage rolls. We’ve boiled in rice in beef broth for extra flavor. These are truly wonderful, and the gravy is divine.
Ingredients
- 1 cup white rice
- 2 cups beef broth
- 12 leaves cabbage
- 1 beaten egg
- 2 tablespoons milk
- ¼ cup minced shallots
- ½ lb ground beef
- ½ lb ground pork
- Salt and pepper to taste
- 2 cups tomato sauce, preferably homemade
- 1 tablespoon sugar
- ½ cup beef broth
- 1 teaspoon Worcestershire sauce
How to Make It
- Prepare the rice according to directions using beef broth instead of water. Set aside
- Place the cabbage in a large pot of boiling water and cook for 2 minutes. Drain and set aside.
- Combine the rice, egg, milk, shallots, meats and salt and pepper in a bowl.
- Spread out the cabbage leaves and fill each with ¼ cup of filling.
- Roll the cabbage leaf up and tuck the ends in. You can also tie them with a piece of string.
- Transfer the cabbage rolls to the slow cooker.
- Stir in the tomato sauce, sugar, ½ cup beef broth and Worcestershire sauce. Cook on low for 8 hours.
