12 lg. cabbage leaves
1 lb. ground beef
1 c. cooked rice
1 tsp. finely chopped parsley
1 egg
2/3 c. milk
1/4 c. onion, finely chopped
1 tsp. salt
1/8 tsp. pepper
2 tbsp. fat
2 tbsp. brown sugar
1 can condensed tomato soup
1/2 can water
1 bay leaf
4 whole cloves

Remove outer leaves of a large head of cabbage one by one. Drop into boiling salted water and parboil for 5 minutes, or until soft. Drain and carefully trim out the thick center vein. Set aside.

Combine ground meat, rice, parsley, egg, milk, half of the onion, salt and pepper. Place a spoonful of mixture on each cabbage leaf; roll up and fasten securely with toothpicks.

Melt the fat in a heavy skillet. Brown the cabbage rolls in the fat, turning to brown evenly. Sprinkle with sugar and cover with soup and water. Add remaining onion, bay leaf and cloves. Cover and simmer about 1 1/4 hours, adding more water as needed. If it is more convenient, the rolls may be baked, uncovered, in a moderate oven, 325 degrees, for about 1 1/2 hours. Serves 6.