Baked in a sweet and tangy tomato sauce, these cabbage rolls are similar to mini-meatloaves. They can be baked in the oven or cooked in the crockpot, making them perfect for busy nights or if you don’t want to heat up the oven.
Fill a large pot halfway full with water and bring to a rapid boil.
Add cabbage leaves and cook for 3 minutes, drain, and set aside to cool slightly.
In a large bowl combine rice, egg, milk, onion, ground beef, and seasonings; mix well.
Place an equal amount of the meat mixture in each cabbage leaf and roll up, tucking in ends and making them as tight as possible.
Place rolls in a 9 x 13 inch baking pan.
Mix together sauce ingredients and pour over the rolls.
Cover tightly with aluminum foil.
Bake at 350°F for 75 minutes.
The ground beef can be precooked if you prefer a looser texture to the filling. Starting with raw ground beef will result in a tighter loaf-type dish, where starting with cooked ground beef will result in a more crumbly and less compact dish.To cook in the crockpot, follow the instructions to assemble the cabbage rolls, then place them into the crockpot. Mix the ingredients for the sauce and pour over the cabbage rolls. Cook for 4-6 hours on low (adjust depending on the size and temperature of your appliance).This recipe is naturally gluten-free as long as your Worcestershire sauce is GF, so check your labels.