1 lb. hamburg
1/2 c. uncooked rice
2 tbsp. shortening
1 beaten egg
1 chopped onion
1 can tomato soup
Lemon juice
1 tsp. sugar
1 tsp. parsley
3/4 c. cut celery
Salt & pepper
6 lg. cabbage leaves

Season hamburg with salt, pepper; add egg and mix. Mix in rice.

SAUCE: Melt butter and add onion. Cook. Add soup and equal amount of water. Cook 10 minutes. Boil cabbage leaves until tender. Fill leaves with meat mixture, roll tightly. Serve with toothpicks. Bake slowly 2 hours after pouring sauce over all.