- 12 cabbage leaves
- 1 egg
- 1 1/2 cup tomato sauce, divided
- 1/4 cup diced onion
- 1 tsp salt
- 1/4 tsp pepper
- l lb ground beef
- 1 cup leftover (cooked) soaked brown rice
- 1 T. natural sweetener of choice (optional)
- 1 T. lemon juice
- 1 T. Worchestershire sauce
Combine egg, 1/4 cup tomato sauce, onion, salt, pepper, ground beef, and rice. Place roughly 1/4 cup meat mixture in the center of one leaf and fold in the sides to create a little packet. Place each roll in the bottom of a crock pot or large heavy pan. Repeat with remaining leaves.
Combine remaining tomato sauce, optional sweetener, lemon juice, and Worcestershire sauce and pour over the cabbage rolls. In crock pot, cook on low for 7 hours. In the oven, cook at 375 for 1 hour or until the centers of the rolls read 170 on an instant read thermometer.
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