1 cabbage
1 lb. round steak, chopped
1/4 lb. pork, chopped
1/4 c. rice, boiled
Parsley, chopped
1 sm. onion, chopped
Salt
Pepper
1 c. mushrooms, chopped
1 egg, unbeaten
Butter
2 tbsp. flour
2 c. tomato juice
1/4 tsp. sugar
1 c. sour cream
Lemon juice, if desired

Choose a perfect head of cabbage. Parboil 3 minutes. Remove and cool. Separate leaves from head. Mix chopped steak and pork together. Add boiled rice, chopped parsley, salt, pepper, mushroom and egg. Fry onion slightly and add. Roll 1 tablespoon in each cabbage leaf. Fry in butter until delicately browned.

Add 2 tablespoons flour to the butter. When blended, slowly add tomato juice and sugar. Simmer until thickened. Arrange cabbage rolls in baking dish, cover with the tomato sauce and bake in moderate oven 350 degrees for 1/2 hour. Just before serving pour sour cream over top. Serves 6.