1 head of cabbage
1 cup cooked brown rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef (or 1/2 pound ground beef & 1/2 pound ground pork)
1 1/4 teaspoons salt
3/4 teaspoons ground black pepper
4 (8 ounce) cans tomato sauce
4 tablespoons brown sugar
4 tablespoons lemon juice
4 teaspoons Worcestershire sauce
1. Bring a large pot of water to a boil. While pot is coming to a boil, core the cabbage. Once the water is hot, place the cabbage head into the boiling water. After about a minute, the outside leaves will start to separate from the head. Approximately every 45 seconds a leaf or two will separate. As the leaves separate remove them from the water.
2. Preheat oven to 350°F.
2. In large bowl, combine cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in casserole dish.
3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4. Cover with aluminum foil and cook for 1.5 hours.
Servings: 12 cabbage rolls