Cabbage
2 lbs. ground meat (beef), uncooked
1 c. rice, uncooked
1 egg
1/2 c. onion, finely chopped
1/2 c. celery, finely chopped
1 tsp. parsley flakes
Salt & pepper

Mix separately in a small bowl: 1 can tomato soup 1 c. water

Fill a large pot 2/3 full with water. Bring to a boil. Core cabbage. Add to pot of boiling water. Boil until leaves get soft (5 to 10 minutes). Remove soft leaves so rest of the head can cook. Cook rice according to package directions using about 1 1/2 cups water. Saute the onions and celery.

Mix all ingredients together. Cut the hump of the cabbage leaf so the leaf is flat. Put 1 to 2 tablespoons of mixture into each leaf and roll, (folding edges in as roll). Put cut off humps on bottom of pan first, then put rolled leaves on top in a deep baking pan. Pour sauce and soup over top. Bake 2 hours at 350 degrees.