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 pot, covered on stovetop, heating unit over 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, season 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.