12 lg. cabbage leaves
1 lb. ground chuck
1 c. cooked rice
1 tsp. parsley
1 egg
2/3 c. milk
1/4 c. chopped onions
1 tsp. salt
1/8 tsp. pepper
2 tbsp. cooking oil
2 tbsp. brown sugar
1 can tomato soup
1/2 can water
1 bay leaf
4 cloves

Remove large tender outer leaves from cabbage - drop individually into boiling salted water for 3 minutes. Drain and trim any tough center vein. Combine rice, parsley, egg, milk, half of onion, salt and pepper.

Place spoonful on each cabbage leaf, roll up and fasten with toothpicks. Place in baking dish or (slow electric cooker) and sprinkle with brown sugar, soup and water. Bake 1 1/2 hours at 325 degrees.