------------------------------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......................