Stuffed Cabbage Rolls

1 beaten egg

1/2 C milk

1/4 C finely chopped onion

1 T worcestershire sauce

3/4 t salt

Dash pepper

1/2 lb. ground pork

1/2 lb. ground beef

3/4 C cooked rice

6 large cabbage or 12 medium cabbage leaves

1 10 3/4 oz. can condensed tomato soup

1 T brown sugar

1 T lemon juice

In a large bowl combine egg, milk, onion, worcestershire, salt and pepper. Mix well. Add meat and cooked rice. Mix well. Remove center vein of cabbage leaves, keeping each leaf in 1 piece. Immerse leaves in boiling water about 3 minutes or till limp; drain. Place 1/2 C meat mixture on each large leaf or 1/4 C mixture on each medium leaf; fold in sides. Starting at unfolded edge, roll up each leaf, making sure folded sides are included in roll. Arrange in a 12x7-1/2x2 inch baking dish. Stir together condensed tomato soup, brown sugar, and lemon juice; pour sauce mixture over cabbage rolls. Bake, uncovered, in a 350 degree oven for 1 1/4 hours, basting once or twice with sauce. Makes 6 servings