Cabagge, what to do with all our cabbage?

I'll admit that we don't usually have cabbage that often expect yearly on St. Pat's day but on St. Pat's day it's a small amount at best. A few weeks ago we got cabbage 2 weeks in a row, a whole head of course and we weren't sure what do with it. I was interested in trying to make cabbage rolls as I had never done it before and well I thought it would use it up. Plus I think Liz had also searched some recipes for this so we were all on the same page. When I finally got around to making it I utilized some advice from a youtube video Liz had found. If you've never made this type of thing I would highly suggest watching it... anyways I was going to use their recipe however when I found out there was sauerkraut included in all the recipes on that site we were out, as neither my sister or I like kraut at all!! So I searched around a bit more (love the internet, you can find recipes for anything!) and four a recipe that was adapted for cabbage rolls w/o the kraut. Below is listed the recipe as on the website, I'll put at the bottom any adjusts we made.

Ingredients

12 leaves cabbage
1 cup cooked white rice *(I used instant brown rice*)
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef (*I mixed hot Italian sausage and ground beef*)
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar (*didn't use brown sugar as I was trying to keep it low sugar for my diabetic sister)
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce


Directions:
Mix the meat up so it's ready to stuff in the cabbage when you're ready...
As shown in the video, I cored out the center of the cabbage and boil the head in water peeling away leaves and stacked them on a plate. I realized that when I went to roll them it was best that the leaves had been boiled a bit as you needed them pliable (if you will)... Once they are rolled I stacked them in the crock pot and poured tomato sauce, lemon juice and worcester sauce over the rolls and let them cook for 8 hours on low. I left the house with it cooking and came home to smell it complete. I will say a few days later we're still trying to get the cabbage stink out of the house (one major downside I would say...) Any suggestions to help get rid of this I would love them. They did taste quite delicious. I have them in the fridge to use in a few days for dinner for our lil crowd on Sutherland. Overall another successful completion of a recipe.

From CSA, Dinner, Chicken!