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Cooking cabbage rolls on the stove. 1  1. Spread 1/2 cup (125 ml) of the sauce on the bottom of a Dutch oven. 2  2. Arrange the cabbage rolls over the sauce. 3  3. Pour the remaining sauce over the cabbage rolls.  4. Cook on low heat for 45 to 60 1  minutes. 5. Serve  hot.
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, 1/4 cup of sauce, 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 slow-cooking pot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.