Stuffed Cabbage Rolls - cooking recipe

Ingredients

1 egg, beaten
1/2 c. milk
1/4 c. finely chopped onion
1 tsp. Worcestershire sauce
3/4 tsp. salt
dash of pepper
1 lb. ground beef
3/4 c. cooked rice
6 large cabbage leaves or 12 medium leaves
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 (10 3/4 oz.) can condensed tomato soup

Preparation

In a bowl, combine egg, milk, onion, Worcestershire sauce, salt and pepper.
Mix well.
Add meat and cooked rice; mix well.
Remove center vein of cabbage leaves, keeping each leaf in one piece. Immerse leaves in boiling water about 3 minutes or until limp; drain.
Place 1/2 cup meat mixture on each large leaf or 1/4 cup mixture on each medium leaf; fold in sides.
Starting at unfolded edge, roll up leaf, making sure folded sides are included in roll. Arrange in a 12 x 7 1/2 x 2-inch baking dish.
Stir together condensed tomato soup, brown sugar and lemon juice; pour sauce mixture over cabbage rolls.
Bake uncovered in a 350\u00b0 oven for 1 1/4 hours, basting once or twice with sauce.
Makes 6 servings.