2 beaten eggs
1/2 c. milk
1/2 c. finely chopped onions
1 tsp. Worcestershire sauce
3/4 tsp. salt
Dash of pepper
1 1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ham
1/2 c. cooked rice
6 lg. cabbage leaves
1 can condensed tomato soup
1 tbsp. brown sugar
1 tbsp. lemon juice

In bowl, combine eggs, milk, onion, Worcestershire sauce, salt and pepper. Mix well. Add meats and rice; mix thoroughly. Remove center vein of cabbage leaves, keeping each leaf in one piece. Immerse leaves in boiling water until limp, about 3 minutes. Drain.

Place 1/2 cup meat mixture on each leaf. Fold in sides. Starting at unfolded edge, roll up each leaf making sure folded sides are included in roll. Arrange in baking dish. Stir together soup, sugar and juice. Pour over cabbage rolls. Bake uncovered at 350 degrees for 1 1/4 hours, basting once or twice.