1) Place leaves in a large saucepan; pour in boiling water and cover; let stand for 5 min. drain on paper towels; trim course
2) Combine meat, Rice and egg in a med-size bowl
3) Spoon mixture into the middle of each cabbage leave, fasen with wooden toothpick.
4) Place in slow cooker; pour tomato juice, vinegar and Worchester sauce over and cover.