12 lg. cabbage leaves
1/4 c. milk
1 egg, beaten
1/3 c. quick cooking tapioca
1 lb. lean ground beef
1/2 c. chopped onion
2 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper
1 (8 oz.) can tomato sauce
1/4 c. water
2 tbsp. brown sugar
1 tsp. Worcestershire sauce

Cook cabbage leaves in large amount of boiling water for about 3 minutes or until limp. Drain well. Add milk to egg and stir in tapioca. Combine beef, onion, parsley, salt and pepper. Add milk mixture and mix well. Divide meat mixture evenly on cabbage leaves and fold sides and ends of leaves over meat.

Place rolls in shallow baking dish. Combine tomato sauce, water, sugar and Worcestershire sauce and pour over cabbage rolls. Cover and bake at 350 degrees for 1 hour. Baste with sauce and bake, uncovered, for 15 minutes longer. Makes 6 servings.