1 egg
1 tsp. salt
1 tsp. Worcestershire sauce
1/4 c. finely chopped onions
2/3 c. milk
1/2 lb. ground beef
1/2 lb. ground pork
3/4 c. rice
6 lg. cabbage leaves
1 (10 3/4 oz.) can condensed tomato soup
1 tbsp. brown sugar
1 tbsp. lemon juice

In bowl combine egg, salt, pepper, Worcestershire sauce, onion and milk; mix well. Add ground beef, ground pork and cooked rice; beat together with a fork.

Immerse cabbage leaves in boiling water for 3 minutes or just until limp; drain. The heavy center vein of leaf may be slit about 2 1/2 inches. Place 1/2 cup meat mixture on each leaf, fold in sides and roll ends over meat. Place rolls in 12 x 7 1/2 x 2 inch baking dish.

Blend together soup, brown sugar and lemon juice; pour over cabbage rolls. Bake in moderate oven 350 degrees for 1 1/4 hours. Baste once or twice with sauce. Makes 6 servings.