Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 12 larges | Cabbage leaves |
| 1 pounds | Lean ground beef |
| 1 \N | Egg; beaten |
| 1 cup | Cooked rice |
| ¼ cup | Milk |
| 1 can | Tomato sauce; 8 oz |
| ¼ cup | Finely chopped onion |
| 1 tablespoon | Brown sugar |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Salt |
| 1 teaspoon | Worcestershire sauce |
| ¼ teaspoon | Pepper |
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 center of each leaf; fold in sides and roll ends over meat.
Place in slow-cooking 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. NOTE: instead of using the slow-cooking pot, put them in a shallow roasting pan (covered) in the oven at 350 degrees for (just guessing) about 1 hour. Helen Jolly.