Ingredients:

1 lb Beef, ground
1/3 c Rice, regular uncooked
1 Egg beaten
1 1/2 ts Salt
1/8 ts Pepper
6 lg Cabbage leaves
1 md Onion thinly sliced
2 tbs Butter (or marg.) melted
10 3/4 oz Soup, tomato undiluted
1 1/4 c Water
1/2 c Celery chopped
1 ts Parsley, fresh minced
3 tb Lemon juice
1 ts Sugar
1 ts Salt
1/8 ts Pepper

Methods:

Combine ground beef, rice, egg, 1-1/2 teaspoons salt, and 1/8 teaspoon pepper stir well. Cook cabbage leaves in boiling walted water 5 to 8 minutes or until just tender drain. Place equal portions of meat mixture in center of each cabbage leaf fold ends over, and fasten with wooden pick.

Saute onion in butter in a large skillet until tender but not brown. Add tomato soup and remaining ingredients, stirring well simmer 10 minutes.

Place cabbage rolls in the tomato mixture; cover and simmer 1-1/2 to 2 hours.