Slow cooker Cabbage Rolls

[landofoz]

1 Large Head Cabbage
2 eggs, beaten
1/2 Cup Milk
2 Cups cooked long grain rice
2 jars (4-1/2 oz each) sliced mushrooms, drained
1 small onion, chopped
2 teaspoons salt
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
2 pounds lean ground beef
Sauce:
2 cans (8 oz each) tomato sauce
1/2 Cup packed brown sugar
2 Tablespoons lemon juice
2 teaspoons Worcestershire sauce

Cook cabbage in boiling water just until leaves fall off head.  Set aside 14 large leaves for rolls.  Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.

In a large bowl, combine the eggs, milk, rice, shrooms, onion, and seasonings.  Crumble beef over mixture and mix well.  Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end.  Roll up completely to enclose filling.

Place 7 rolls, seam side down, in a 5-qt cooker.  Combine the sauce ingredients; pour half over cabbage rolls.  Top with remaining rolls and sauce.  Cover and cook on low 7-8 hours or until a meat thermometer reads 160*.

[Jessica]

Thank you, Sarah.  I made them once and wasn't impressed with the recipe I had.  I will try these.

[bestofour]

that sounds soooooo good.  I will never ever make them so I wish I lived close to one of you.

[Jessica]

Why won't you make them, Sheri?

[landofoz]

Yeah, Sheri, why won't you make them??  I've got to get started on these 'cause I have to leave for work in an hour.

[Penny]

That is my recipe too Sarah........the only thing i changed was, i added 1 pound of ground pork, and 1 package of italian sausage(remove from casing) to the hamburger mixture, instead of 2 pounds of ground beef.

[landofoz]

Mmmmmm, Penny, that sounds like a good change!!

[bestofour]

Why won't you make them, Sheri?

too lazy.