------------------------------PHILLY.INQUIRER------------------------------
      1    LARGE HEAD CABBAGE

           SALT AND  PEPPER TO TASTE
      1 lb GROUND BEEF

    1/3 c  MILK

    1/3 c  CRACKED WHEAT

    1/2 c  BROWN SUGAR PACKED

    1/2 ts DRY MUSTARD

    3/4 c  TOMATO SAUCE

      1    MEDIUM EGG

    1/4 c  FRESH LEMON JUICE

      CAREFULLY CUT AROUND CABBAGE CORE,AND PLACE HEAD IN BOILING WATER FOR
  ABOUT 10 MINUTES.REMOVE AND LET DRAIN.THIS WILL MAKE THE CABBAGE LEAVES
  LIMP  AND EASIER TO WORK WITH.WHEN CABBAGE IS COOL ENOUGH TO HANDLE,REMOVE
  EIGHT  LEAVES.
      MEANWHILE MIIX THE GROUND BEEF WITH THE CRACKED
  WHEAT,MUSTARD,EGG,SALT,AND PEPPER,AND MILK.DIVIDE MIXTURE INTO EIGHT EQUAL
  PORTIONS,PLACE A PORTION ON THE STEM END OF EACH CABBAGE LEAF,AND ROLL
  UP.ENDS OF ROLLS CAN BE TRIMMED AND THEN TUCKED IN. PLACE ROLLS SEAMED
  SIDES DOWN,IN A CIRCLE IN A THREE QUART ROUND MICRO WAVEABLE CASSEROLE.
      MIX TOGETHER THE BROWN SUGAR,TOMATO SAUCE,AND LEMON JUIICE.POUR MIXTURE
  OVER STUFFED CABBAGE ROLLS.COVER CASSEROLE TIGHTLY AND MICROWAVE ON HIIGH
  FOR 7 TO 10 MINUTES.     CHECK FOR DONENESS.BE CAREFUL NOT TO OVERCOOK AS
  CABBAGE LEAVES CAN  BECOME TOUGH.MAKES FOUR SERVINGS......................