12 large cabbage leaves
1 pound lean ground beef
1 beaten egg
1 cup cooked rice
1/4 cup milk
8 ounces tomato sauce
1/4 cup finely chopped onions
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 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 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crockpot.

Combine tomato sauce with brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on LOW for 7 to 9 hours.

Makes 6 servings.

Per Serving: 275 Calories; 16g Fat (53.6% calories from fat); 16g Protein; 16g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 659mg Sodium