Dutch Cabbage Rolls
1 lb. ground beef
⅓ cup rice, uncooked
1 egg
1 onion, chopped fine
2 tblsp. shortening
Juice of 1 lemon
1 can tomato soup
½ cup celery, chopped
1 tsp. sugar
1 tsp. parsley, minced
6 cabbage leaves salt and pepper
Combine meat, salt, pepper, rice and egg, mix well. For the sauce: saute onion in the butter until soft. Add tomato soup and equal amount of water to onion, also celery, parsley, lemon juice, sugar, salt and pepper. Cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put equal amounts of the meat mixture into cabbage leaves, roll tightly and secure with toothpicks. Place rolls in sauce pan, pour sauce over them, cover pan and cook very slowly for 3 hours.