INGREDIENTS • 1 head of cabbage or 12 large leaves, separated from the head
• Small piece salt pork or 2 slices bacon
• 1 pound lean ground beef
• 1 pound ground pork
• 1 egg, beaten
• 1/4 cup milk
• 1/4 cup chopped onion
• 1 cup cooked rice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large can (15 ounces) tomato sauce
• 2 tablespoons lemon juice
• 2 tablespoons brown sugar, packed
• 1 1/2 teaspoons Worcestershire sauce
PREPARATION
- Fry the salt pork or bacon pieces and set aside.
- Combine beef, pork, egg, milk, onion, rice, and seasonings; mix well.
- Place 1/4 cup meat mixture into a cabbage leaf. Roll and put into a slow cooker or Crock Pot (fasten with toothpicks if desired). Repeat with the remaining leaves and meat mixture.
- Combine tomato sauce, lemon juice, brown sugar, and Worcestershire sauce; pour over leaves. Add salt pork or bacon and drippings.
- Cook on low 7 to 9 hours, or on HIGH for 4 to 5 hours.
- Tip: To separate the leaves easily, freeze the whole head of cabbage for several hours or overnight. Let it thaw for a few hours, then cut around the core and gently peel leaves off (starting at the core end) under warm running water. They should be flexible enough to stuff. If not, steam gently to soften.
- If you are starting with a fresh unfrozen head of cabbage, peel and drop cabbage leaves into boiling salted water; cover and cook for 3 minutes or just until pliable
