Stuffed 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. butter
1 c. thinly sliced onion
1 can tomato soup
1 1/4 c. water
1/2 c. chopped celery
1 tsp. minced parsley
3 Tbsp. lemon juice or vinegar
1 tsp. sugar
1 tsp. salt
1/8 tsp. pepper

Preparation

Mix together the ground beef, salt, pepper and egg.
Mix in rice.
Cook cabbage leaves in salted water until tender or soft; drain.
Melt butter in skillet.
Add onion; cook until tender. Blend tomato soup with water.
Add celery, parsley, lemon juice, sugar, salt and pepper; simmer for 10 minutes.
Place about 1/4 cup of meat mixture on center of each cabbage leaf.
Roll up each leaf; tuck in ends toward center.
Lay, seam side down, in heavy pan.
Pour sauce over rolls.
Cover pan tightly; cook slowly for about 2 hours.
If more sauce is needed, add small can V-8 juice.