12 Cabbage Leaves
1 pound Beef, Ground
1 Egg, Beaten
1 cup Rice, Cooked
4 tablespoon Milk
8 ounce Tomato Sauce
4 tablespoon Onions, Finely Chopped
1 teaspoon Brown Sugar
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
teaspoon Pepper
1 tablespoon Lemon Juice

Immerse cabbage leaves in large kettle of boiling water 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.