1920's Cabbage Rolls

~ 12 lg. cabbage leaves
~ 1 beaten egg
~ 1/4 cup milk
~ 1/4 cup finely chopped onion
~ 1 tsp. salt
~ 1 tsp. pepper
~ 1 lbs extra lean ground beef
~ 1 cup cooked rice
~ 1 8 oz. can tomato sauce
~ 1 tbsp. brown sugar
~ 1 tsp. lemon juice
~ 1 tsp. worcestershire sauce


Boil cabbage leaves in a large kettle of wateruntil limp, about 2 to 4 minutes; drain.

Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup of beef and rice mixture in center of each cabbage leaf.

Fold in sides and roll ends over meat until completely rolled up. Secure with toothpicks.

Place cabbage rolls in slow cooker. 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.