12 large leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes, just until pliable; drain.
In large bowl, combine 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 slow cooker, seam side down.
In a small bowl, mix together tomato sauce, brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls.
Cover, and cook on LOW for 8 to 9 hours.