Cabbage rolls, or as my wife’s family calls them, galumpkis, is a flavorful food. It takes time to make – upwards of 8 hours. However, cabbage rolls freeze well and do not lose any quality if used within six months or so.
12 leaves cabbage – 1/2 cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef You can use a mixture of pork, beef, lamb or veal
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce – or 4 large plum tomatoes, skinned
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Bring a large pot of water to a boil. Boil the cabbage leaves 2 minutes; drain and cool off the leaves. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
In a small bowl, mix together tomato sauce, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
Cover, and cook on Low 8 to 9 hours.
Look at other cabbage recipes https://traderscreek.com/recipes/recipe-index/