1 beaten egg
1/4 c. finely chopped onion
1 tsp. Worcestershire sauce
Dash pepper
1 (15 1/2 oz.) can salmon, drained, flaked & skin & bones removed
3/4 c. cooked rice

In a mixing bowl combine the beaten egg, chopped onion, Worcestershire sauce and dash pepper. Add flaked salmon and cooked rice; mix well. Boiling water

Cut out the heavy center rib of each cabbage leaf, keeping each leaf in 1 piece. Immerse cabbage leaves in boiling water for 2-3 minutes or until limp; drain on paper toweling. Place about 1/3 cup of salmon mixture on each leaf; fold in sides and tuck ends under. Place 2 rolls, seam side down, in each of 4 shallow individual baking dishes. Set aside. 2/3 c. skim milk 1 tsp. cornstarch 1/4 tsp. dried dillweed 1/4 tsp. salt Dash pepper