12 large cabbage leaves
1 pound ground beef
1 cup cooked rice
1 tsp parsley chopped fine
1 egg
2/3 cup milk
1/4 cup onion, chopped fine
1 can stewed tomatoes
1/8 tsp pepper
1 tsp salt
4 cloves
1 bay leaf
2 tbsp fat
2 tbsp brown sugar
1 can tomato soup
1 can water (soup can)
Use large outer leaves of large cabbage head. Peal off one by one and parboil for 5 minutes in boiling water. Drain. Trim out center vein. Combine meat, rice, parsley, egg, milk, onion, salt, pepper. Place a spoonful on each cabbage leaf; roll, fasten with a toothpick. Brown cabbage rolls in fat in skillet. Place in baking pan, sprinkle with brown sugar. Cover with soup, water, and tomatoes. Add bay leaf and cloves. Bake uncovered at 350 degrees for 1 and half hours.