Stuffed Cabbage

This recipe has been a favorite of our family since very early in our marriage. I'm sure it was added in the 1st few months. Rich is always pleased when he sees it on the table. I guess you can take us out of Cleveland but you can't take the Cleveland out of us!

1 egg- beaten
1/2 cup milk
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
dash of black pepper

1 pound of ground beef
3/4 cup cooked rice

1 head of cabbage

2 tablespoon bottled lemon juice
2 tablespoons brown sugar
2 cans tomato soup

Combine the 1st six ingredients then combine with the ground beef and rice.
Boil a pot of water.
Remove the leaves of the cabbage and place in the boiling water until pliable.
Cool a few seconds in a strainer.
The outer leaves will be larger and can be cut in half. The inner leaves will be small enough to use just one. I recommend cutting out the thick spine of each leaf.
Time to stuff the leaves. Roll a portion of the meat into a football shape. The size of the leaf will dictate the size.
Place finished rolls into a 13" x 9" (or similar) baking dish. Combine the remaining ingredients (brown sugar, condensed soup, and lemon juice) and pour over the cabbage rolls.

Bake at 350 degrees for 1 hour and 15 minutes.

We do not like our cabbage rolls dry so I usually make another half recipe of the sauce. We usually serve with boiled potatoes and like the sauce as a "gravy" on our potatoes.