1 beaten egg
1/2 c. milk
1/4 chopped onion
3/4 tsp. salt
Dash of pepper
1 lb. ground beef
Dash of Worcestershire sauce
3/4 c. cooked rice
6 lg. cabbage leaves or 12 med. cabbage leaves
1 (10 3/4 oz.) can 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 1 piece. Immerse leaves in boiling water about 3 minutes or until limp; drain. Place 1/2 cup meat mixture on each large leaf and 1/4 cup on 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 8 inch pan. Combine soup, brown sugar, and lemon juice; pour over cabbage rolls. Bake, uncovered, in a 350 degree oven about 1 1/2 hours. Baste twice while in oven. Makes 6 servings.