Cabbage Rolls

Ingredients:
* 12 leaves cabbage
* 1 cup cooked white rice
* 1 egg, beaten
* 1/4 cup Almond milk
* 1/4 cup minced onion
* 1 pound ground beef
* 1 1/4 teaspoons sea salt
* 1 1/4 teaspoons pepper
* 2 (8 ounce) can tomato sauce
* 1 1/2 tablespoon brown sugar
* 1 tablespoon lemon juice
* 1 teaspoon gluten-free Worcestershire sauce

Directions:
Bring a large pot of water to a boil. Cut base off of cabbage and boil entire cabbage for 2-4 minutes to be able to pull apart the leaves; drain.
In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up tighly, tucking in ends.
Place rolls in slow cooker.
In a separate bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce.
Pour over cabbage rolls.
Cover, and cook on Low 8 to 9 hours.