Beef Stuffed Cabbage Rolls - cooking recipe

Ingredients

1 lb. ground beef
1 egg, beaten
1/8 tsp. pepper
1 medium onion, thinly sliced
1 (10 3/4 oz.) can tomato soup (undiluted)
1 tsp. minced fresh parsley
1 tsp. salt
1 1/4 c. water
1 tsp. sugar
1/8 tsp. pepper
1/3 c. uncooked regular rice
1 1/2 tsp. salt
6 large cabbage leaves
2 Tbsp. butter or margarine, melted
1/2 c. chopped celery
3 Tbsp. lemon juice

Preparation

Combine ground beef, rice, egg, 1 1/2 teaspoons salt and pepper; stir well.
Cook cabbage leaves in boiling salted 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. Makes 6 servings.