1 lb. beef
1/2 c. uncooked rice
2 tbsp. shortening
1 onion, chopped
1 egg, well beaten
1 can tomato soup
Juice of 1 lemon
1 tsp. sugar
1 tsp. cut parsley
3/4 c. cut celery
Salt & pepper
6 cabbage leaves

Season beef well with salt and pepper. Add egg; mix well. Mix with rice. To make the sauce, melt butter. Add onion. Cook for several minutes. Combine tomato soup and equal amounts of water; add to onion. Add parsley, celery, lemon juice, sugar, salt and pepper. Cook for 10 minutes. Wash cabbage leaves and boil until tender.

Put 2 tablespoons of meat mixture in each leaf and roll tightly. Secure each roll with toothpick. Place in sauce pan and pour sauce over rolls. Cover pan tightly and cook slowly for 2 hours.