1 head of cabbage
2 c. boiling water
1 lb. ground beef
1 c. rice (uncooked)
1 (16 oz.) can tomatoes (save juice)
1 large onion, finely chopped
1/3 c. finely grated parsley
2 tsp. salt
1/4 tsp. pepper
4 tbsp. lemon juice
1 c. water

Cut stems from cabbage leaves. Boil in 2 cups water until wilted. Cool. In bowl combine beef, rice, onion, parsley and cut up tomatoes. Add salt and pepper. Place 1 tbsp. mixture on each cabbage leaf and coil tightly. Stack in a flat pan. Combine lemon juice, 1 tsp. salt, water and tomato liquid from canned tomatoes. Pour over rolls. Cover and simmer on top of stove for 30 minutes.

Makes 8 servings.