1 lb. ground chuck
1 egg
3/4 c. soft wheat bread crumbs
1/3 c. chopped onion
2 tsp. Worcestershire sauce
1 1/2 tsp. pepper
1 (8 oz.) can tomato sauce, divided
8 lg. cabbage leaves
1/4 c. water

Combine first 7 ingredients; add 1/2 cup tomato sauce. Mix well; set aside.

Blanch cabbage leaves in boiling water for 4 minutes and drain. Place 1/3 cup meat mixture in center of each cabbage leaf. Fold ends and roll up; secure with wooden toothpicks.

Place cabbage rolls in large skillet; combine remaining tomato sauce and water. Pour over rolls. Bring to boil, cover, reduce heat, and simmer for 30 minutes. Remove cabbage rolls to serving plate and discard liquid. Makes 4 servings, about 270 calories per serving.