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Ham Stuffed Cabbage Rolls

6 lg Cabbage leaves
2 c Boiled ham; diced
1 1/2 c Cooked rice
1 md Onion; chopped
1 Egg; beaten
1 tb Parsley flakes
2 cn Tomato soup
Salt & pepper to taste

Cook cabbage leaves in boiling, salted water until wilted; drain. Combine ham, rice, parsley, onion, egg and 3/4 cup tomato soup. Place about 1/2 cup of ham-rice mixture on each cabbage leaf; roll and secure with toothpicks or string. Place cabbage rolls in casserole; pour remaining soup over cabbage; season to taste. Cover. Bake in 350 degree oven for 30 minutes. Serves 6.

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