1 beaten egg
2 tbsp. finely chopped onion
1 tsp. Worcestershire sauce
1/8 tsp. pepper
1 (7 3/4 oz.) can salmon, drained, boned & flaked
2/3 c. cooked rice
4 lg. cabbage leaves
2/3 c. milk
2 tsp. cornstarch
1/4 tsp. dill weed
1/8 tsp. salt

In small mixing bowl combine egg, onion, Worcestershire sauce and pepper; add salmon and rice. Mix well. Immerse cabbage leaves in boiling water until limp and bright green. Remove heavy center rib but leave in one piece. Place a large heaping spoon of mixture on leaf. Fold sides and ends over filling. Place cabbage rolls side seam down in a pie tin. Bake, covered with foil at 375 degrees for 30 to 35 minutes. Serve with a dill sauce.