Meat & Cabbage



	Meat & Cabbage beef, penndutch, german 1 lb beef, ground 1/3 cup rice, uncooked 2 tablespoon butter 1 each onion, finely sliced 1 each egg, well beaten 1 cup tomato soup 1 each lemon, juice of 1 teaspoon sugar 1 teaspoon parsley, minced 1/2 cup celery, chopped 1 single salt & pepper 6 each cabbage leaves Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put 2 Tbsp of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.