Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.
Submitted By LAWRENCE KELLIE On 11-12-94

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