Title: Beef Stuffed Cabbage Rolls
Categories: Entree Beef Vegetable Southern
Yield: 6 Servings

1	lb	Beef, grounf
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	tb	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

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.

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