1 egg, beaten
1/2 c. milk
1/4 c. onion, finely chopped
1 tsp. Worcestershire sauce
3/4 tsp. salt
Dash of pepper
1/2 lb. ground pork
1/2 lb. ground beef (1 lb. if desired)
3/4 c. cooked rice
6 lg. or 12 med. cabbage leaves
1 (10 3/4 oz.) can condensed tomato soup
1 tbsp. brown sugar
1 tbsp. lemon juice

In a bowl combine egg, milk, onion, Worcestershire sauce, salt and pepper; mix well. Add meat and cooked rice; mix well.

Remove center vein of cabbage leaves, keeping each leaf in one piece. Immerse leaves in boiling water about 3 minutes or until limp; drain. Place 1/2 cup meat mixture in each large leaf or 1/4 cup mixture in each medium leaf; fold in sides. Starting at unfolded edge, roll up each leaf making sure folded sides are included in roll. Arrange in a 12" x 7 1/2" x 2" baking dish. Stir together condensed soup, brown sugar and lemon juice; pour over cabbage rolls. Bake uncovered in a 350 degree oven for 1 1/4 hours, basting once or twice with sauce. Yield: 6 servings.