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

In a bowl combine egg, salt and pepper, Worcestershire sauce, onions and milk; mix well. Add meat, beat together with fork. Immerse cabbage leaves in boiling water for 3 minutes; drain. Heavy vein in center of cabbage leaf may be trimmed a little for easier rolling. Place 1/2 cup of filling onto each cabbage leaf, fold in sides and roll over meat. Place rolls in baking dishes. Blend soup, brown sugar and lemon juice. Pour over cabbage rolls. Bake at 350 degrees for 1 hour to 1 1/4 hours. Baste twice with sauce.