12 large cabbage leaves
1 beaten egg
1/4 c. milk
1/4 c. finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. lean ground beef
1 c. cooked rice
1 (8 oz.) can tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon juice
1 tsp. Worcestershire sauce

Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in crock-pot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours.

Makes 6 servings.