Immerse cabbage leaves in large kettle of boiling water for about 3 minutes, or until limp; drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about quarter cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
Place in slow-cooking pot. Combine tomato sauce with brown sugar, lemon juice and worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 7 to 9 hours.
Makes 6 servings.
NOTE: instead of using the slow-cooking pot, put them in a shallow roasting pan (covered) in the oven at 180ºC or about 1 hour.