Ingredients 12 each cabbage leaves, large 1 pound ground beef, lean 1 each egg, beaten 1 cup rice, cooked 1/4 cup milk 8 oz tomato sauce, can 1/4 cup onion, finely chopped 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon salt 1 teaspoon worcestershire sauce 1/4 teaspoon pepper
Directions: Immerse cabbage leaves in large kettle 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 slow-cooking 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. Makes 6 servings. NOTE: instead of using the slow-cooking pot, put them in a shallow roasting pan (covered) in the oven at 350 degrees for about 1 hour.