12    Large cabbage leaves
1 lb Lean ground beef
1    Beaten egg
1 c  Cooked rice
1/4 c  Milk
8 oz Tomato sauce
1/4 c  Finely chopped onions
1 ts Brown sugar
1 ts Salt
1 ts Worcestershire sauce
1/4 ts Pepper
1 tb 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 1/4 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…