Stuffed Cabbage Rolls

    Grew up on this stuff....YUM!

    For the cabbage rolls:
    12 leaves cabbage
    1 cup cooked white rice
    1 egg, beaten
    1/4 cup milk
    1/4 cup diced onion
    1 pound extra-lean ground beef
    salt to taste
    black pepper to taste
    4 cloves minced garlic
    1 tablespoon garlic salt
    1 tablespoon onion powder

    For the Sauce:
    1 (15 ounce) can tomato sauce
    3 tablespoons brown sugar
    2 tablespoons lemon juice
    3 tablespoons Worcestershire sauce

    Bring a large pot of water to a boil. Boil cabbage leaves 3 minutes; drain.

    In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in large baking pan.

    Mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover with aluminum foil. Bake at 350 for 75 minutes.