• Immerse cabbage leaves in a large pot of boiling water and cook about 3 minutes carefully pulling off outer leaves with tongs. Drain leaves and set aside.
• In bowl combine egg, milk, onion, beef, rice, salt and pepper.
• Depending on the size of your cabbage leaf, place 2-3 tbsp meat filling in middle of leaf. You do not want to much that it over flows or too less that it is not enough to fill the cabbage leaf. Tuck in sides and roll ends over meat mixture. Set aside. Continue on until you have used all your meat filling.
• If you end up with leftover cabbage leaves chop them up and scatter on the bottom of your slow cooker before putting in the cabbage rolls.

Tomato Sauce Mixture

• In bowl mix together tomato sauce, brown sugar, lemon juice, worcestershire sauce and a pinch of salt and pepper.
• Place your cabbage rolls into the crockpot covering the bottom first and then layering as necessary. Pour the sauce over the cabbage rolls, cover and cook on low 6-7 hours.