12 lg. cabbage leaves (or more.
2 beaten eggs
1/2 c. milk
1/4 c. chopped onion
1/4 tsp. pepper
1 tsp. salt
1 lb. lean ground beef
1 c. minute 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 3 minutes; drain. Combine eggs, milk, onion, salt, pepper, beef and rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Secure with toothpick. Place in slow cooker. Combine rest of ingredients. Pour over cabbage rolls. (If you like a lot of sauce, you may want to double this part of the recipe.) Cover and cook in slow cooker for 7 to 9 hours on low.