- 1 lb
- ground chuck
- 1/3 cup
- uncooked rice
- 2 Tblsp
- onion sliced fine
- 1 egg
- well beaten
- can tomato soup
- of one lemon
- tsp sugar
- tsp parsley, minced
- chopped celery
- cabbage leaves
To make sauce, melt butter and add the onion and cook several minutes.
Combine tomato soup and an equal amount of water and add to onion.
Add parsley, celery,lemon juice, sugar,salt & pepper.
Cook for 10 minutes. Wash cabbage leaves and boil until tender.
Put 2 tblsp of the meat mixture in half and roll tightly.
Put a tooth pick in each cabbage roll.
Place in a large pan and pour sauce over rolls.
Cover pan with foil and cook slowly for 2-3 hours Bake 350.
Serve very hot!