Stuffed Cabbage Rolls

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° oven for 1 1/4 hours, basting once or twice with sauce.

Makes 6 servings.