INGREDIENTS:  

• 1 EGG
• DASH OF HIGH CALIBER 32 MESH BLACK PEPPER
• 2/3 CUP OF MILK
• ½ LB GROUND BEEF
• ½ LB GROUND PORK
• 1TSP HIGH CALIBER GRANULATED ONION
• 1TBSP SALT
• ¾CUP COOKED RICE
• 1 TBSP WORCESTERSHIRE SAUCE
• 6 LG CABBAGE LEAVES
• 1 CAN CAMPBELL’S TOMATO SOUP
• 1TBSP BROWN SUGAR
• 1TBSP LEMON JUICE

DIRECTIONS: 

1. IN A BOWL COMBINE EGG, MILK, ONION, SALT, WORCESTERSHIRE SAUCE, & PEPPER. MIX WELL.  
2. ADD BEEF, PORK, & COOKED RICE; BEAT TOGETHER WITH FORK.  
3. IMMERSE CABBAGE LEAVES IN BOILING WATER FOR 3 MIN OR JUST UNTIL LIMP. DRAIN.  
4. HEAVY CENTER VEIN OF LEAF MAY BE SLIT ABOUT 2½”. PLACE ½ CUP OF MEAT MIXTURE ON EACH LEAF; FOLD INSIDES AND ROLL ENDS OVER MEAT.  
5. PLACE STUFFED CABBAGE INTO A 12″ x 7.5″ x 2″ BAKING DISH. 
6. BLEND TOGETHER SOUP, BROWN SUGAR & LEMON JUICE; POUR OVER CABBAGE ROLLS.  
7. BAKE AT 350˚F FOR 1 HOUR 15 MIN.  BASTE ONCE OR TWICE WITH TOMATO SAUCE MIXTURE.  
8. MAKES 6 SERVINGS.