Fix it and Forget it - Feasting with your Slow Cooker Page 122, "Swedish Cabbage Rolls"
Golumpki - Stuffed Cabbage Rolls
12 large cabbage leaves
1 egg, beaten
1/4 cup milk
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. ground beef, browned and drained
1 cup cooked rice
8-oz. can tomato sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
This is a version you make in the slow cooker. They don't look pretty, but they are yummy! Many cultures have their version of these. I call them by the Polish version to stay true to my fiance's heritage. This particular recipe actually calls them Swedish and the preparation uses browned meat instead of raw. I've done both and used this version today to save myself some cooking time.
Immerse cabbage leaves in boiling water for about 3 minutes or until limp. Drain.
Combine egg, milk, onions, salt, pepper, beef and rice. Place about 1/4 cup mixture into the center of each leaf. Fold in the sides and roll ends over the meat. Place in slow cooker.
Combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over the cabbage rolls.
*If you like more sauce I would recommend doubling the sauce, which is what I did this time and it turned out great.
Cover. Cook on low 6-8 hours.