This meat and cabbage recipe is an old German recipe and is a popular one to serve on a cold winter's night.

Helpful Hint: Double your soup, celery, sugar and parsley. That way you will have plenty of sauce for your stuffed cabbage rolls. Also you can use the leftover sauce for a soup base. Use your imagination, add beef stock or water, corn, beans, etc. and you will have a delicious vegetable soup. This is a good Saturday night dish.

1 lb. ground beef
1/3 c. rice, uncooked (precooked will also work)
1 egg
1 med. onion, chopped fine
2 tbsp. shortening or butter
Juice of 1 lemon
1 can tomato soup
1/2 c. celery, chopped
1 tsp. sugar
1 tsp. parsley, minced
6 to 8 cabbage leaves
Salt and pepper

Combine: meat, salt, pepper, rice and egg and mix well.

Sauce: Saute onion in butter until soft. Add tomato soup and equal amount of water to onion. Also add celery, parsley, lemon juice, sugar, and salt and pepper to taste. Cook for 10 minutes.

Wash cabbage leaves and boil until tender (I steam a head of cabbage, using the appropriate leaves for this recipe and the balance for a vegetable and/or diced up for soup).

Put equal amounts of meat mixture into the leaves, roll tightly (practice makes perfect - you can do it). Secure with toothpicks. Place rolls in saucepan and pour sauce over them. Cover pan and cook slowly for 3 hours, or bake in oven.