Peg has a couple that we like.
Crock Pot Cabbage-Rolls
12 large cabbage leaves
1 beaten egg
1/4 cup milk
1/4 cup finely chopped onions
1 teaspoon salt
1/4 teaspoon pepper
1 lb. lean ground beef
1 cup cooked rice
1 (8-oz) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Immerse cabbage leaves in large pot of boiling water for about 3 minutes or until limp; drain.
Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; ' fold in sides, and roll ends over meat.
Place in Crock Pot. Combine tomato sauce with brown sugar,. lemon juice and Worcestershire sauce.
Pour over cabbage rolls. Cover; and cook on low 7 to 9 hours.
Crock Pot Lasagna
12 lasagna noodles, uncooked
1 pound ground beef, browned and drained
1 teaspoon Italian seasoning
1 jar (28 ounces) spaghetti sauce
1/4 cup water
1 carton (16 ounces) cottage cheese
2 cups mozzarella cheese, grated
Break noodles in half. Place half of the noodles in bottom of greased 4-quart crock pot. Stir Italian seasoning into meat and spread half over noodles in crock pot. Over the beef, layer half the sauce and water, half the cottage cheese and half the mozzarella cheese. Repeat layers. Cover and cook on low heat 4 to 5 hours.
Makes 8 servings.
Approximate values per serving: 557 calories, 28 g fat, 78 mg cholesterol, 30 g protein, 45 g carbohydrates, 4 g fiber, 881 mg sodium, 46 percent calories from fat.