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

Combine egg, salt, pepper, Worcestershire sauce, onion, and milk; mix well. Add ground beef, pork, and cooked rice; beat together with a fork. Immerse cabbage leaves in boiling water until limp (about 3 minutes); drain. May need to split heavy center vein. Place 1/2 cup meat on each leaf; fold in sides and roll ends over meat. Place rolls on a 12 x 7 1/2 inch baking dish.

Blend together soup, brown sugar, and lemon juice; pour over cabbage rolls. Bake at 350 degrees for 1 1/4 hours. Baste once or twice with sauce.