24 lg. cabbage leaves
2 beaten eggs
1/2 c. milk
1/2 c. finely chopped onions
2 tsp. salt
1/2 tsp. pepper
2 lb. lean ground beef
2 c. cooked long grain rice
2 (8 oz.) cans tomato sauce
2 tbsp. brown sugar
1 tbsp. fresh lemon juice
2 tsp. Worcestershire sauce

To loosen leaves place whole cabbage in large pot or Dutch oven for about 10 minutes with enough boiling water to cover. Remove core of cabbage with sharp paring knife. Keep water boiling, loosen leaves carefully. As it becomes difficult to remove the leaves, place cabbage in boiling water again and let set in water 10 minutes. Continue to remove leaves in this way until you have 24. Cut away some of the tough stalk portion of the leaves. In large mixing bowl, combine eggs, milk, onions, salt, pepper, ground beef, and rice; stir well to blend. Place about 1/4 cup meat mixture in center of each leaf. Fold over sides and roll ends of leaf over meat. You can use a toothpick to prevent mixture from oozing out. Combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce in small mixing bowl and blend thoroughly. Stack stuffed leaves neatly in Dutch oven. Pour sauce over stuffed leaves, cover and cook on low flame for 1 1/2 hours. Follow the same instructions when using crock pot cooker but cook on low setting 7 to 9 hours. These stuffed cabbage rolls can be placed in large casserole sealed tightly and frozen for future use. When ready to use, place casserole in oven heated to 350 degrees for 1 hour. Serves 8 to 12.