Cabbage leaves, cooked
1 lb. ground chuck
2 c. cooked rice
1/2 c. chopped onion
1 egg
1 c. beef broth
2 tbsp. butter
2 tbsp. brown sugar
2 tbsp. flour
1 (23 oz.) can tomatoes
1 tsp. Worcestershire sauce
Salt & pepper

Combine ground chuck, rice, onion, egg, Worcestershire sauce, 1/2 cup beef broth, salt and pepper. Fill cabbage leaves with this mixture. Roll up leaves. Melt butter, brown sugar in skillet. Add cabbage rolls, saute until glazed about 5 minutes. Arrange in a 3 quart casserole dish.

Combine flour, 1/2 cup beef broth, 1 can tomatoes. Pour over cabbage rolls. Bake covered for 1 hour and 15 minutes.