Cabbage Rolls

• 12 large cabbage leaves
• 1 lb. ground beef
• 1/2 c. instant rice
• 1 tsp. parsley
• 1 egg
• 2/3 c. milk
• 1/4 c. onion, chopped
• 1 tsp. salt
• pepper to taste
• 1 can condensed tomato soup
• 1 bay leaf
• 2 Tbsp. brown sugar
• 1/2 c. water (add more water for thinner soup)
• 4 whole cloves

1. Remove outer leaves of cabbage.
2. Drop into boiling water; parboil for 5 minutes or until soft.
3. Drain; trim out some of thick veins.
4. Combine beef, rice, parsley, egg, milk, 1/2 of onion, salt and pepper.
5. Place 1 spoonful of mixture on each cabbage leaf and roll up.
6. Place in casserole dish in which there is about 2 tablespoons oil.
7. Mix soup, water and brown sugar; pour over rolls.
8. Add bay leaves, cloves and remaining onion.
9. Bake at 325u0b0 for 1 to 1 1/2 hours.

cabbage, ground beef, instant rice, parsley, egg, milk, onion, salt, pepper, tomato soup, bay leaf, brown sugar, water, cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333275 (may not work)