My Mother's Swedish Cabbage Rolls

12 lg. cabbage leaves
1 beaten egg
¼ cup milk
¼ cup finely chopped onion
1 tsp salt
¼ tsp pepper
1 lb lean ground beef
1 cup cooked rice
1 8oz tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce


Immerse cabbage leaves in kettle of boiling water for about 3 minutes or until limp, drain.  Combine egg, milk, onion, salt, pepper, beef, cooked rice.  Place about ¼ cup of meat mixture in center of each leaf; fold in sides and roll ends over meat.  Place in slow cooking pot (crock pot).  Combine tomato sauce, brown sugar, lemon juice & Worcestershire sauce.  Pour over cabbage rolls.  Cover and cook on low 7 to 9 hours.  Makes 6 servings