Cabbage Rolls

I posted a recipe for Spaghetti sauce a few posts ago. I had sauce leftover from my spaghetti dinner.

So, I decided to incorporate that and make cabbage rolls. Normally, cabbage rolls have a simple tomato base which I've never thought was very flavorful.

This was my attempt at adding a little more flavor to the pot!

• 12 leaves cabbage
• 1 cup cooked white rice
• 1 egg, beaten
• 1/4 cup milk
• 1/4 cup minced onion
• 1 pound extra-lean ground beef
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground black pepper
• 4 cups of leftover spaghetti sauce with meat
  
• 1 (8 ounce) can tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon vinegar
  
• 1 teaspoon Worcestershire sauce

Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

1. 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.
2. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce and then stir in the spaghetti sauce, mix well. Pour over cabbage rolls.
3. Cover, and cook on Low 8 to 9 hours.