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

In a bowl combine egg, milk, onion, Worcestershire sauce, salt and pepper; mix well. Add meat and cooked rice, mix well. Remove center vein of cabbage leaves, immerse leaves in boiling water about 3 minutes or until limp; drain. Place mixture on each leaf, fold in sides.

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, in a 350 degree oven for 1 1/4 hours, basting once or twice with sauce.