Cabbage Rolls

Made these for dinner today. It was my first time making such rolls and Hubby asked: "Are we going Korean today?" Hmm... Well, I doubt that this is anything oriental at all, but this gave me ideas to make cabbage rolls by steaming it next time - oriental style.

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Cabbage Rolls
(adapted from Allrecipes.com)
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1 head of white chinese cabbage (those used for making kimichi)
(NB: You won't be needing so much, but rather you need whole leaves and also depending on how broad the leaves are for wrapping, you might need to use 2 slim leaves for wrapping instead of one broad one.)

Filling:
500g ground beef
1/2 onion, minced
1/4 cup milk
1 egg, beaten
1 tsp salt
Ground black pepper to taste
1 cup cooked white rice

Sauce:
1 (8oz) can of tomato sauce
1 tsp Worchestershire sauce
1 tbsp brown sugar
Lemon juice of 1/2 a lemon

1. Seperate about 12 leaves of the cabbage into large bowl. Pour boiling water over. Make sure that all the leaves are covered in water for 15 minutes. This is to make the leave pilable for wrapping. Drain.

2. Mix all the ingredients for filling together except the rice. Set aside.

3. Mix all the sauce ingredients together. Set aside.

4. On a rolling board, scoop a heaping spoonful of filling and spread on lower bottom of the cabbage leave(s). Top the meat filling with a layer of rice. Roll cabbage leave(s) up from the root to the leave. Place rolled packages in slow cooker, tucking in the ends. Repeat for the remaining amount of filling.

5. Pour sauce over the rolls. Set on LOW and cook for 8-9 hours