Cabbage Rolls

1 lb. ground beef, lean
1 cup brown rice, cooked
1 egg
1/4 cup milk, skim
1 onion, diced
garlic salt to taste
pepper to taste
3 cans (10.75 oz) tomato soup, condensed
3 Tbsp Worcestershire sauce
1 1/2 Tbsp. Splenda brown sugar blend
16 cabbage leaves

In large pot boil water and add entire head of cabbage until tender, about 15 minutes. Meanwhile prepare rice according to package directions. Transfer rice to a large bowl; set aside and let cool.

Remove cabbage from pot and cool under cold running water. Carefully peel off 16 leaves and set aside.

In large bowl with rice; combine beef, egg, milk, onion, garlic salt and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, roll up, tucking in ends. Secure with toothpick and place in slow cooker.

In medium bowl mix together soup, worcestershire sauce, and brown sugar. Pour over cabbage rolls.

Cook cabbage rolls on low heat 8-10 hours. Carefully stirring occasionally to prevent the bottoms from burning.

1 serving = 1 cabbage roll

Number of Servings: 16

Recipe submitted by SparkPeople user CHRIS-FIT4LIFE.