1 lb Beef, ground

    1/3 c  Rice, uncooked

      2 T  Butter

      1 ea Onion, finely sliced

      1 ea Egg, well beaten

      1 c  Tomato soup

      1 ea Lemon, juice of

      1 t  Sugar

      1 t  Parsley, minced

    1/2 c  Celery, chopped

      1 x  Salt & pepper

      6 ea 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.