Stuffed Cabbage Rolls

These flavorful cabbage rolls are delicious with potatoes.

    4 quarts water
    8 large cabbage leaves
    1 pound lean ground beef
    1/2 cup instant rice
    1 egg, slightly beaten
    1 cup milk
    1/2 cup diced celery
    1/3 cup diced onion
    1 teaspoon seasoned salt
    1/4 teaspoon seasoned pepper
    1/2 teaspoon chili powder
    1 - 8 ounce can tomato sauce
    1 soup can water
    1/2 tsp oregano leaves

  1. Pour 4 quarts water in pot. Place covered pot on stovetop, heating at medium-high heat until liquid reaches a boil (about 10 minutes). Place cabbage leaves in water. Cover and remove from heat. Let stand for 10 minutes.
  2. Preheat a skillet over medium heat and brown meat. Remove from heat. Add rice, egg, milk, celery, onion, seasoned salt, and pepper. Mix well.
  3. Remove cabbage leaves from water. Place 1/2 cup of meat mixture on each cabbage leaf. Roll and secure with toothpick.
  4. Pour water out of pot, Mix tomato sauce, 1 cup water, and oregano leaves. Place cabbage rolls in sauce. Place pot on base. Cover and simmer at Setting #3 1/2 for 5 hours. Keep warm for serving at Setting #2.

    Makes 8 servings.