Stuffed Cabbage Rolls

As I sit here watching my neighbor run through my back yard with a gun chasing squirrels, because squirrels are the No.1 killer of the elderly. I wonder what am I going to make for supper tonight. I wanted to try something different and I have been looking around on the Internet looking for something to strike my fancy. Then I came across cabbage rolls. These looked pretty good so I thought I would give this a whirl. I must say after I made these I was really surprised how much the tomato sauce came out like an almost barbecue sauce and really made the dish have a great flavor.
These are the ingredients that I invited to my crock-pot party.

For the Sauce:
1 14.5 ounce can of tomato sauce
1 Tbl. spoon of lemon juice
1 dashy dash of Worcestershire sauce ( dashy = 1 shake, dash = 2 shakes)
a couple of pinches of salt
1 Tbl. spoon of brown sugar
1 Tbl. spoon of apple cider vinegar

For the Filling:
1 head of Cabbage
1 lb. of ground round
1 medium onion
a couple of handful of shredded carrots
1 tsp. of dried oregano
1 tsp. of dried parsley
1 egg beaten
2 Tbl. spoons of sauce
1 tsp. salt
1 tsp. pepper
1 cup of cooked white rice

Boil your whole  head of cabbage in rapidly boiling water for about 4-7 minutes. This will help the cabbage leaves to fall of the head and be more pliable to wrap your ground round mixture. After the cabbage has finished boiling place it in a big colander to cool down so you can work with it.

Prepare sauce in a sauce pan over medium low heat. Put the tomato sauce in pan and add the brown sugar ( Super tip of the day. After you open your box or bag of brown sugar, put it in a sealed bag and put it in the freezer. It helps it not turning into a big old sugar rock) Let that melt down a little bit then add all of the other ingredients for the sauce and let that simmer for about 5- 10 minutes
.
Cook the white rice per directions on box or bag. Put your ground beef in a big bowl. Add your salt, pepper, parsley, oregano. I put my onion and carrots in my food processor and ground down the carrot and onion to a fine mixture so no one gets a big old hunk of onion. Then add your onion and carrot mixture to your hamburger. Mix that up pretty well then add the beaten egg and mix that up real good. Now you are ready to stuff your cabbage.

Put about 2 Tbl. spoons of mixture into each leaves and flip the sides over when you roll them and then roll your cabbage and place it into your crock-pot. It makes about 8-10 rolls and you wont' be disappointed.
I cooked them for about 1 hour on high in the crock-pot, then reduce heat down to medium and cook for about 7- 8 hours.
Yums!!
Enjoy!