Cabbage Rolls

1 head cabbage (steam head in a pan to soften leaves and save the water)
1 beaten egg
1/4 c. milk
1 chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. ground beef (more or less)
1 c. cooked rice (more or less)

Steam cabbage. Cook rice. Mix meatball ingredients. Lay a cabbage leaf down and put about a golf ball sized meatball in and roll up. Place in a big pot or crock pot. Keep adding until all the meat is used up. Make sauce...

4 8oz. cans tomato sauce
1 Tbs. lemon juice
1 Tbs. brown sugar
1 tsp. (more or less, to taste) worchestshire sauce.

Taste test it and when it is savory, pour over the cabbage rolls and cook on low for long time. If sauce starts to dry up, add cabbage water (you want to be able to spoon a little sauce when serving)

Mash up some potatoes and serve with potatoes on bottom, cabbage roll on top, and a little sauce.