Pennsylvania Dutch Meat And Cabbage

• 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

1. Mix together lightly and thoroughly the beef, salt, pepper and egg; mix in rice.
2. Cook cabbage leaves in salted water just until tender; drain.
3. Melt oleo in skillet.
4. Add the onion and cook until tender.
5. 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.
6. Use wooden picks to hold. Place rolls in a large, heavy skillet.
7. Pour sauce over rolls, cover tightly and cook slowly for 2 hours.
8. Serve immediately.

ground beef, salt, pepper, egg, rice, cabbage, oleo, onion, tomato soup, water, celery, parsley, lemon juice, sugar, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199129 (may not work)