1 lb. hamburger
1/2 tsp. salt
3/4 tsp. pepper
1 egg, well beaten
1 c. cooked rice
2 tbsp. butter
1 onion, sliced fine
2 cans tomatoes
1 tsp. minced parsley
1/2 c. chopped celery
1 1/2 tbsp. vinegar
1 tsp. sugar
6 lg. cabbage leaves

Season meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; add egg. Mix well. Add rice. Set aside. Melt butter. Add onion. Cook for about 5 minutes. Add tomatoes, parsley, celery, vinegar, sugar and remaining salt and pepper. Simmer 10 minutes.

Boil cabbage leaves until they are limp. Put 2 tablespoons meat mixture in center of each leaf. Roll lightly. Put toothpick to hold together. Place rolls in casserole. Pour sauce over rolls. Cover. Cook over low heat for over 1 hour. Yields 6 servings.