1 egg
1 tsp. salt
Dash of pepper
1 tsp. Worcestershire sauce
1/4 c. onion, finely chopped
2/3 c. milk
1 lb. ground beef
3/4 c. cooked rice
6 lg. cabbage leaves
1 can tomato soup
1 tbsp. brown sugar
1 tbsp. lemon juice

Combine egg, salt, pepper, Worcestershire sauce, onion and milk; mix well. Add ground beef and cooked rice, beat together with fork or hands. Immerse cabbage leaves in boiling water for 3 minutes or until limp; drain. Slit center vein about 2 1/2 inches. Place 1/2 cup meat mixture on each leaf, fold in sides and roll ends over meat. Place rolls in 12 x 7 x 1/2 inch baking dish. Blend soup, brown sugar and lemon juice; pour over cabbage rolls. Bake at 350 degrees for 1 1/4 hours. Baste with sauce. Serves 6.