12 large cabbage leaves
1 egg, beaten
1/4 cup milk
1/4 cup finely chopped onion
1 tsp salt
1/4 tsp pepper
1 lb. lean ground beef
1 cup cooked rice
1 (8 oz.) can tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon juice
1 tsp Worcestershire sauce

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 crock 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.