Cabbage Rolls

one large head of cabbage       2 eggs      1/2 cup milk

2 cups cooked rice      small onion, diced        2 teasp salt

1 teasp each:   dried parsley flakes, dried oregano, dried basil

1/2 teasp black pepper          2 pounds lean ground beef

Cook cabbage in boiling water just until leaves fall off the head.

Set aside 14 leaves for the rolls.  Chill remaining cabbage for

another use.  Cut the thick vein from the bottom of each reserved

leaf, making a V-shaped cut.  In a large bowl, combine the eggs

and milk, add the rice, onion and seasonings and mix well.  Then

crumble the beef and mix in.  Place about 1/2 cup meat onto each leaf

and roll up folding in all sides.  Place seven rolls seam sides down

in a crockpot.  Cover with half the sauce, then repeat until done.

Sauce:

15 oz. can tomato sauce      1/2 cup pkd brown sugar

2 Tablsp lemon juice            2 teasp worcestirshire

Combine and well.  Use as above.

Cover crockpot and cook on low for 8 hours or until meat is done.

(Thermometer should read 160 degrees)