Cabbage Rolls
12 large cabbage leaves
1 egg, beaten
1/4 c milk
1/4 c finely chopped onion
1 t salt
1/4 t pepper
1 lb lean ground beef
1 c cooked rice
1 8-oz can tomato sauce
1 T brown sugar
1 T lemon juice
1 t worcestershire sauce
Immerse cabbage leaves in boiling water for about 3 minutes or until limp. Can also core the cabbage and quickly blanch the head to make the leaves easier to remove whole. Drain. Combine egg, milk, onion, salt, pepper, beef, and rice. Place about 1/4 c mixture in center of each leaf. Fold in sides and roll ends over meat. Place in a slow cooker. Combine tomato sauce, sugar, lemon, worcestershire sauce and pour over cabbage rolls. Cover and cook on low 7-9 hours.