1 med.-size green cabbage
2 eggs
1 tsp. seasoned salt
1 tsp. Worcestershire sauce
1 sm. onion, finely chopped
1 lb. ground beef
1/2 c. uncooked quick-cooking (1 minute) rice
1 (10 1/2 oz.) can tomato soup
2 tbsp. brown sugar
1/2 tsp. cinnamon
1 tbsp. lemon juice

Wrap heat of cabbage in wax paper and microwave 6 to 7 minutes or until leaves have softened. Remove 12 cabbage leaves; cut off thick part of leaf (about 2 inches). In bowl combine eggs, salt, Worcestershire sauce, onion, ground beef, and rice; beat together with fork. Spoon 1/4 cup of meat mixture on each leaf. Fold in sides and roll ends over meat. Place rolls, seam-side down, in 2-quart baking dish. Combine soup, sugar, cinnamon and lemon juice. Pour over cabbage rolls. Cook covered with wax paper 13 to 16 minutes or until cabbage is tender. Spoon sauce over cabbage during cooking to keep moist.

Yield: 12 rolls, 4 to 6 servings.

Variation: To prepare separated cabbage leaves place head of cabbage in 4-quart deep casserole with 2 tablespoons water. Cover and cook 8 minutes. Then continue as above.