1 lg. head cabbage, cut around core 2-3 inches deep, do not have to remove
1 lb. ground round
1 lb. ground pork
2 eggs
3 tsp. Worcestershire sauce
3/4 c. milk
2 c. cooked rice
Pepper
Dash of garlic powder

SAUCE:

6 cans tomato soup
6 tbsp. brown sugar
6 tbsp. lemon juice

Mix well.

Boil cabbage until leaves pull over easily with tongs. Continue until most leaves are off. Cut out 2-3 inches of center vein. Mix rest of ingredients except sauce. Over lap leaf where vein was cut out. Place 1/4 cup meat mixture onto leaf. Roll up, tucking sides in as you roll. Place seam side down into large roasting pan. Pour sauce over all. Bake uncovered at 350 degrees for 1 1/2 hours. Baste after first half hour. More or less sauce may be used.