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.