Crock-Pot Cabbage Rolls

Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.

Combine egg, milk, onion, salt, pepper, beef and cooked rice.

Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.

Place in crock-pot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.

Pour over cabbage rolls. Cover and cook on low 7 to 9 hours.

Makes 6 servings.