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

Immerse cabbage leaves in boiling water for 3 minutes. Drain. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in center of each leaf. Fold sides in 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 2 to 9 hours. For a tasty change, add a small core of sauerkraut before cooking.