1 lb. ground beef
1 1/4 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1/3 c. uncooked rice
6 lg. cabbage leaves
2 tbsp. butter
1 c. sliced onion (thin)
1 can tomato soup
1 1/4 c. water
1/2 c. chopped celery
1 tsp. parsley
3 tbsp. lemon juice
1 tsp. sugar
1 tsp. salt
1/8 tsp. pepper

Mix together the beef, salt, pepper, egg, and rice. Cook cabbage leaves in boiling, salted water until just tender. Drain leaves.

Sauce: Melt butter in a skillet; add the onion and cook until tender. Blend in tomato soup and water. Add celery, parsley, lemon juice, sugar, salt, and pepper. Simmer 10 minutes.

To stuff cabbage leaves: Put 1/4 cup of meat mixture in center of leaf and roll. Place in pan. Pour sauce over rolls; cover pan. Place in 350 degree oven. Bake until thoroughly cooked through - at least 1 1/2 hours.