Sauce (If you like lots of sauce, feel free to double this, I’ve done it both ways)
1 24 oz can tomato sauce
3 Tbs. brown sugar
1 Tbs. lemon juice
2 Tbs. apple cider vinegar
2 Tbs. Worcestershire sauce
Directions
Preheat oven to 300
Boil some salted water and add your rice to simmer for ~5 min (not until soft). Remove and set aside
Boil a large pot of water and add head of cabbage, cook for 2 minutes and drain. (You can freeze cabbage then thaw and skip the boiling part. Either method helps soften the leaves so they’re easier to roll)
Combine rice, egg, milk, onion, garlic, beef, salt, and seasonings in large bowl. Place ¼ cup meat mixture in center of leaf and roll, tucking ends. Place seam side down in slow cooker.
Mix all sauce ingredients together and pour over rolls. Cover tightly with tin foil.
Bake for 1.5 hours in the oven. When serving, pour extra sauce from the pan over the rolls
