Pennsylvania Dutch Meat And Cabbage - cooking recipe

Ingredients

1 lb. ground beef
1 1/4 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1/3 c. uncooked rice
6 large cabbage leaves
2 Tbsp. oleo
1 c. sliced onion (thin)
1 can tomato soup
1 1/4 c. water
1/2 c. chopped celery
1 tsp. parsley
3 Tbsp. lemon juice
1 tsp. sugar
1 tsp. salt
1/8 tsp. pepper

Preparation

Mix together lightly and thoroughly the beef, salt, pepper and egg; mix in rice.
Cook cabbage leaves in salted water just until tender; drain.
Melt oleo in skillet.
Add the onion and cook until tender.
Blend in a mixture of the soup and water; add celery, parsley, lemon juice, sugar, salt and pepper; simmer 10 minutes. Place 1/4 cup of the meat mixture in the center of each leaf and roll up tucking ends in toward center.
Use wooden picks to hold. Place rolls in a large, heavy skillet.
Pour sauce over rolls, cover tightly and cook slowly for 2 hours.
Serve immediately.