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. chopped onion
1 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
2 tbsp. brown sugar
1 can tomato soup
1/2 can water
1 bay leaf
4 cloves

Drop cabbage leaves in boiling water. Blanch 5 minutes. Combine meat, rice, parsley, egg, milk, half of onion, salt and pepper. Place spoonful of meat mixture on each leaf. Roll up and fasten with toothpicks.

Melt butter in skillet, brown cabbage rolls. Sprinkle with sugar and cover with soup and water. Add remaining onion, bay leaf and cloves. Cover and simmer 1 1/4 hours. Add water as needed or bake uncovered in 325 degree oven for 1 1/2 hours.