CROCK POT CABBAGE ROLLS

Ingredients

12 leaves cabbage

1 cup cooked brown rice or couscous

1 beaten egg

1/4 cup almond or soy milk

1/4 cup minced onion

1 clove chopped garlic

1 pound raw, lean ground turkey

1/2 tsp dried thyme leaves

1 1/4 tsp salt

1 tsp paprika

1 1/4 tsp ground black pepper

1 (15 ­ounce) can tomato sauce + 2 TBS ketchup

1 tsp Worcestershire sauce

2 tsp lemon juice

2 TBS honey

Directions

Boil cabbage leaves for 2 minutes. Whisk together tomato sauce, honey, spices, lemon juice, ketchup, the salt and pepper, and Worcestershire sauce. For the rolls:

Sauce:

In a separate bowl, combine the cooked rice, egg, milk, onion, garlic, and ground turkey. Add in 1/4 of the sauce and combine well. Place about 1/4 cup of the turkey mix into the center of each cabbage roll. Roll up the leaves, tucking in the ends. Top with tomato sauce and cover. Cook on low for 8 to 9 hours.


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