1 beaten egg
1/2 c. milk
1/4 c. finely chopped onion
1 tsp. Worcestershire sauce
3/4 tsp. salt
Dash of pepper
1 lb. ground beef (or 1/2 lb. ground beef and 1/2 lb. ground pork)
1 c. cooked rice
6 lg. or 12 med. cabbage leaves
1 (10 3/4 oz.) can condensed tomato soup
1 tbsp. brown sugar
1 tbsp. lemon juice

In mixing bowl, combine egg, milk, onion, Worcestershire sauce, salt, and pepper; mix well. Add ground meat and cooked rice; mix thoroughly.

Remove center vein of cabbage leaves, keeping each leaf in one pieces. Immerse leaves in boiling water until limp, about 3 minutes; drain. Place 1/2 cup meat mixture on each large leaf or 1/4 cup mixture on each 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 7 1/2 x 2 inch baking dish.

Stir together condensed tomato soup, brown sugar, and lemon juice; pour sauce mixture over cabbage rolls. Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, basting once or twice with sauce. Makes 6 servings.