Easy Slow Cooker Cabbage Rolls

The picture should explain it all but just in case:

•10 cabbage leaves
•½ cup uncooked wild rice or quinoa
•1 egg, beaten
•¼ cup milk
•¼ cup minced onion
•1 clove minced garlic
•1 tsp. salt
•½ tsp. pepper
•1 lb. lean ground beef
•Sauce (If you like lots of sauce, feel free to double this, I’ve done it both ways)
•1 15 ounce can tomato sauce
•2 Tbs. brown sugar
•2 Tbs. lemon juice or apple cider vinegar
•2 tsp. Worcestershire sauce

Instructions
1.Boil a pot of water and add head of cabbage, cook for 2 minutes and drain. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
2.Combine rice, egg, milk, onion, garlic, beef, salt, and seasonings in large bowl. Place ¼ cup meat mixture in center of leaf and roll, tucking ends. Place seam side down in slow cooker.
3.Mix all sauce ingredients together and pour over rolls. Cook on low 8 hours in slow cooker.


My husband is picky and wont eat sauce of any kind so I steam these in the steamer and then put them on a cookie sheet and cover them in shredded cheese and bake them for 10 mins.