2 1/2 lb. cabbage head
1 lb. ground beef
1 c. cooked rice
1 onion, chopped
1 lg. egg or 2 sm.
1 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) tomato soup
1 (16 oz.) canned tomatoes
2 tbsp. each lemon juice and brown sugar

Use an 8 x 12 x 2 inch baking dish. Prepare cabbage leaves, cut out the core about 1 inch down. Cover with boiling water. Cook 10 minutes, drain. Remove 12 large outer leaves. Cut out part of heavy rib at bottom of each leaf. Spread out and fill. Shred remaining for bottom of pan. Mix together beef, rice, onion, egg, salt and pepper and 2 tablespoons of soup. Divide the mixture among 12 cabbage leaves. Roll up envelope fashion, place seam-side down over shredded cabbage. Mix together tomato soup, tomatoes, lemon juice and sugar and pour over rolls. Cover with foil and bake at 350 degrees for 1 1/2 hours. Uncover and bake 30 minutes longer. Serves 6, (2 rolls each).