Ingredients

• 1 beaten egg
• 1/2 cup milk
• 1/4 cup finely chopped onion
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon salt
• dash of black pepper
• 1 pound ground beef or ground venison burger
• 3/4 cup cooked rice
• 6 large or 12 medium cabbage leaves
• 2 (10 3/4-ounce) can condensed tomato soup or 1 large can
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice

Directions

1. In a bowl combine egg, milk, onion, Worcestershire sauce, salt, and pepper. Mix well.
2. Add meat and cooked rice, Mix well.
3. Remove center vein of cabbage leaves, keeping each leaf in 1 piece. Immerse leaves in boiling water about 3 minutes or till limp; drain.
4. Place 1/2 cup meat mixture on each large leaf or 1/4 cup mixture on each medium leaf. Fold in sides, making sure folded sides are included in roll.
5. Arrange in a 12 x 7 x 2″ baking dish.
6. Stir together tomato soup with brown sugar and lemon juice. Pour sauce mixture over cabbage rolls.
7. Bake uncovered in a 350 F oven for 1 1/4 hours, basting once or twice with sauce.