Step 1

First, steam the entire head of cabbage in a pot of boiling water, making sure to cut off the core first. Let the cabbage head boil for about 6-8 minutes -- if you notice leaves separating from the head, you can gentlypeel awaythe softened leaves with a long fork. Drain the head of cabbage and peel the necessary amount of leaves when cool.

Step 2

Grab a large bowl and combine the rice, egg, milk, onion, garlic powder, ground beef, ground pork, salt, and pepper. Scoop about a 1/4 cup of this mixture into the center of each cabbage leaf and roll them up, making sure to tuck in the ends.

Step 3

If you'd like to slow cook them, place the rolls in the slow cooker. If you'd like to bake them, place them in a lightly greased 9x13 baking dish. If you are using the oven, preheat it to 350 degrees F.

Step 4

In a separate bowl, mix together the tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce. Pour the sauce over the cabbage rolls.

Step 5

If using the slow cooker, cover and cook on low for 8 to 9 hours. If using the oven, cover with foil and bake for 1 hour at 350 degrees F.