1 large head of cabbage
1/3 c. rice, uncooked
2 (8-ounce) cans of tomato sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 lb. lean ground beef
1 egg, beaten
1/4 cup chopped onion
1 garlic clove, crushed
1 teaspoon salt
1/4 teaspoon pepper
Cook the rice (Bring 2/3 cup water to a boil. Add rice, reduce heat to low and simmer for 20 minutes. Do not overcook.)
In a large, wide saucepan, bring lightly salted water to a boil. Add the cabbage and cook for about 4 minutes or until softened; drain. Run cold water over cabbage to cool slightly, drain again. Pull off 8 to 12 large leaves for rolls. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside. Chop some of the remaining leaves and line the bottom of a slow cooker. Refrigerate the rest of the cabbage for another meal.
In a medium bowl, mix together the tomato sauce, brown sugar, lemon juice and Worcestershire sauce.
In separate bowl, add 1/3 cup of the tomato sauce mixture. Stir in the cooked rice, egg, onion, garlic, uncooked beef, salt and pepper and mix well.
Roll 2 to 3 tablespoons of the beef mixture in a cabbage leaf; secure with toothpicks. Repeat until all the beef mixture has been wrapped.
Add the stuffed cabbage to the slow cooker. Cover with the tomato sauce mixture.
Cook on low for 6 to 8 hours.
(Optional – serve with plain boiled white potatoes.)