- 1 head of cabbage
- 1/2 cup converted long grain rice (Uncle Ben’s)
- 1 Tablespoon unsalted butter
- 1 onion, chopped fine
- 1 garlic clove, minced
- 1 lb. lean ground beef
- 1 large egg, well beaten
- 1 teaspoon dried rosemary
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15 oz.) can diced Italian seasoned tomatoes
- 1 (15 oz) can crushed tomatoes
- 2 Tablespoon light brown sugar
- 2 Tablespoon lemon juice
Fill large pot three-quarters full of water and lightly salt. Place the pan over high heat and bring the water to a brisk boil. Add the cabbage, cover the pot and cook until the outer layers of the cabbage peel off easily. Remove the tender leaves and pick out 10 of the largest leaves. Remove the thick ribs in the center of each leaf. Set aside.
Fill medium saucepan three-quarters full of water and lightly salt. Place the pan over high heat and bring the water to a boil. Reduce the heat to medium and stir in the rice. Cook for 5 minutes then drain and rinse under cold water and drain well again. Set aside.
Melt the butter in a skillet placed over medium heat. Stir in the onion and cook 5 minutes,
stirring often, until the onion is soft. Stir in the garlic and cook for 1 minute longer. Remove from heat.
Place the onion and garlic into a mixing bowl. Stir in the rice. Add the ground beef, egg, rosemary, salt and pepper and mix until well blended.
Spread 1/3 cup of the filling into the center of each cabbage leaf. Fold the sides of the leaves over the filling and roll up the cabbage. Place the cabbage rolls, seam side down, into a 6 quart or larger slow cooker . Repeat untill all the cabbage leaves and meat mixture are used up.
In a mixing bowl stir together the tomatoes with their juice, brown sugar and lemon juice. Pour
the mixture over the cabbage in the slow cooker. Cover and cook on low 6 hours or until the
cabbage is fork-tender.