12 lg. cabbage leaves
1 beaten egg
1/4 c. milk
1/4 c. finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. lean ground beef
1 c. cooked rice
1 (8 oz.) can tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon juice
1 tsp. Worcestershire sauce

Immerse cabbage leaves in large kettle of boiling water for 3 minutes or until limp. Drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place 1/4 cup meat mixture in center of each leaf. Fold in sides and roll ends over meat.

Place in cooker. Combine tomato sauce with brown sugar, lemon and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7-9 hours. Makes 6 servings.