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

Drop cabbage leaves into boiling water that has been salted. Boil for 5 minutes. Drain. Cut thick center vein from each leaf.

Mix beef, rice, milk, egg, 2 tablespoons onion, parsley, salt, and pepper. Place a spoonful of mixture on each leaf. Roll up and secure with toothpicks. Place rolls in a 13 x 9 x 2 inch pan. Sprinkle with brown sugar. Mix remaining onion with soup, water and cloves; pour over cabbage rolls. Bake uncovered in 325 degree oven for 1 1/2 hours.