Cabbage Rolls

1 # lean ground beef
1 large egg
1 small onion minced
1 cup of brown rice cooked
1 teaspoon black pepper
1 head of cabbage
1 tablespoon of Lea & Perrins Worcestershire Sauce
2 8 ounce cans of tomato sauce devided
.25 cup cider vinegar
.25 lemon juice
.25 unpacked brown sugar

bring a large pot of water to a boil and carefully place the head of cabbage core removed...right side up and cook for 2 minutes turn cabbage over and cook another 2 minutes. remove and allow to cool.

In a large bowl mix beef, egg. onion, brown rice, black pepper, 1 cup of finely shredded cabbage, worcestershire sauce and half of one can of tomato sauce. set aside and remove the outer leaves of cabbage at least 12...two for each roll. cut out the heavy vein from them and they are ready to fill. place two leaves together covering any holes with the other leaf....till you have six. Divide the meat into six balls and roll into the cabbage leaves tucking them into a bundle. Put any shredded cabbage you had left in the bottom of a large skillet that has been sprayed with Pam. Place cabbage rolls on top. Mix the remainder of tomato sauce, vinegar, lemon juice together and pour on top. Cover and cook on medium heat till done 1.5 hours...baste with the sauce as needed and move around so they will not stick. adjust heat if needed.

Serving Size: Makes 6 cabbage rolls

Number of Servings: 6

Recipe submitted by SparkPeople user 100LBLIGHTER.