FILLING:

1 lb. ground beef
2 c. cooked white rice
1/2 c. chopped onion
1 egg
1 tsp. salt
1 tsp. Worcestershire sauce
1/8 tsp. black pepper
1/2 c. milk or consomme

Mix above ingredients together well. Bring about 6 cups of water to boiling. Remove about 12 outer leaves from cabbage. Trim the rib of each leaf, for easier rolling. Add leaves to boiling water and let stand 2 or 3 minutes - just long enough to make them pliable. Drain well. Place 1/3 cup of filling in center of each leaf. If leaves are too small, just use less filling. Fold sides over the filling and roll from the end toward the rib end. Secure with wooden toothpicks if necessary. Place close together in casserole dish or Dutch oven.

SAUCE:

2 (8 oz.) cans tomato sauce
1 (1 lb. 12 oz.) can tomatoes, cut up or blended
1/3 c. lemon juice (or less to taste)
1 tsp. salt
1/8 tsp. black pepper
1/4 c. light brown sugar

Melt 2 tablespoons butter in pan and add 2 tablespoons flour. Add above ingredients and bring to boil. Pour over the cabbage rolls. Bake at 350 degrees for 1 hour 15 minutes. If you have trouble removing the cabbage leaves without breaking, put the whole head in boiling water and then remove leaves.