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12 large cabbage leaves
1 lb. ground beef
1 lb. ground pork
1 egg, beaten
1/4 c. milk
1/4 c. finely chopped onion
1 c. cooked rice
1 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
fried salt pork pieces

Place cabbage leaves in a large kettle of boiling water
for 3 minutes or until limp. Drain. Combine beef, pork, egg,
milk, onion, rice and seasonings in a large bowl; mix well.
Place about 1/4 cup meat mixture in center of each cabbage
leaf; fold in sides and roll end of leaf over meat. Place
cabbage rolls in a crock-pot. Combine tomato sauce, brown
sugar, lemon juice and Worcestershire sauce; pour over cabbage
rolls. Add fried salt pork pieces and the frying liquid to
crock-pot. Cover. Cook on low setting for 7 to 9 hours.
Serves 12.

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