Beef Stuffed Cabbage Rolls

• 1 lb. ground beef
• 1 egg, beaten
• 1/8 tsp. pepper
• 1 medium onion, thinly sliced
• 1 (10 3/4 oz.) can tomato soup (undiluted)
• 1 tsp. minced fresh parsley
• 1 tsp. salt
• 1 1/4 c. water
• 1 tsp. sugar
• 1/8 tsp. pepper
• 1/3 c. uncooked regular rice
• 1 1/2 tsp. salt
• 6 large cabbage leaves
• 2 Tbsp. butter or margarine, melted
• 1/2 c. chopped celery
• 3 Tbsp. lemon juice

1. Combine ground beef, rice, egg, 1 1/2 teaspoons salt and pepper; stir well.
2. Cook cabbage leaves in boiling salted water 5 to 8 minutes or until just tender; drain.
3. Place equal portions of meat mixture in center of each cabbage leaf; fold ends over and fasten with wooden pick.
4. Saute onion in butter in a large skillet until tender, but not brown.
5. Add tomato soup and remaining ingredients, stirring well; simmer 10 minutes.
6. Place cabbage rolls in the tomato mixture; cover and simmer 1 1/2 to 2 hours. Makes 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=277791 (may not work)