Stuffed Cabbage Rolls

Boil a large pot of salted water.
Cut deeply at a 45-degree angle to remove the core of the cabbage.
Place the cabbage in boiling water and boil for 5 minutes.
Using tongs, remove 8-10 leaves and allow them to cool completely.
Prepare the Filling:
- In a mixing bowl, beat the egg and milk.
- Add the ground beef, salt, pepper, garlic, onion, and rice. Mix well to combine.
Prepare the Sauce:
- In a separate mixing bowl, combine the tomato sauce, brown sugar, ketchup, Worcestershire sauce, and lemon juice. Mix until well combined.
Assemble the Rolls:
- Lay out a cabbage leaf and scoop about 4 tbsp (1/4 cup) of the beef mixture onto it. Roll it up, tucking in the sides as you go.
- Pour a layer of sauce into the bottom of a casserole dish.
- Place the cabbage rolls in the dish side by side.
- Cover them with the remaining sauce.
- Cover the dish with a lid or aluminum foil.