Incredible Cabbage Rolls

Description
Purchased from the Early Estate in Corpus Christi, Texas in 1992. This recipe is a newspaper clipping from the Chicago Times in 1956. I have made this on numerous occasions and it has always been a hit.

Ingredients
Sauce:
 * 1 pound ground sirloin
 * 1/3 cup uncooked rice
 * 1 egg, beaten
 * 2 teaspoons salt
 * 1 teaspoon freshly ground black pepper
 * 6 large cabbage leaves
 * 1 medium white onion, thinly sliced
 * 2 tablespoons unsalted butter, melted
 * 1 can undiluted can of tomato soup
 * 1-1/4 cups water
 * ½ cup chopped celery
 * 1 teaspoon fresh parsley, minced
 * 3 tablespoons fresh lemon juice
 * 1 teaspoon granulated sugar
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Mix the ground sirloin, rice, egg, salt pepper together in a bowl and mix well.
 * 2) Cook the cabbage leaves in boiling water for 5 to 8 minutes or just until tender.
 * 3) Remove the cabbage leaves from the water and drain.
 * 4) Place equal portions of the meat mixture in the center of each cabbage leaf and fold the ends over, and fasten with wooden toothpick.
 * 5) Sauté the onion in butter in a large skillet until tender but not brown.
 * 6) Add the tomato soup and the remaining ingredients, stirring well.
 * 7) Simmer for 10 minutes.
 * 8) Place the cabbage rolls in the tomato mixture, cover and simmer for 2 hours.

Contributed by
Cat's Recipes Y-Group