Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 12 \N | Large cabbage leaves |
| 1 pounds | Lean ground beef |
| 1 \N | Beaten egg |
| 1 cup | Cooked rice |
| ¼ cup | Milk |
| 8 ounces | Tomato sauce |
| ¼ cup | Finely chopped onions |
| 1 teaspoon | Brown sugar |
| 1 teaspoon | Salt |
| 1 teaspoon | Worcestershire sauce |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Lemon juice |
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 ¼ cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a 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...