Stuffed Cabbage Rolls

This recipe sent in by: Billy C. Rhea, of Romance, AR. Thanks Billy!

Yield: 4 Servings

12 large Cabbage leaves
1 pound Ground beef
1 cup Rice -- cooked
1/4 cup Onion -- minced
1 Egg -- beatem
1 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Worcestershire sauce
1 can Tomato soup


    Drop the cabbage leaves in boiling water a few minutes to soften. Remove, drain, and cool. Combine all the ingredients except the soup. Spoon the mixture evenly onto the cabbage leaves and roll them up, tucking in the sides before the final end roll, to form a sort of envelope. Place the rolls in the crockpot and pour the soup over it. Cover and cook for 6 to 8 hours at LOW heat.