This vintage recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Beef Stuffed Cabbage Rolls
(Makes 6 servings)

Make cabbage the main course by filling the leaves with a savory stuffing.

6 large or 12 medium cabbage leaves
1 pound ground beef
1 slightly beaten egg
1/2 cup milk
3/4 cup (about 1/3 cup uncooked) cooked long-grain rice
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dillweed
10 1/2-ounce can mushroom gravy
1/4 cup catsup
1/3 cup water
1/3 cup minced onion

Immerse cabbage leaves in boiling salted water 3 to 4 minutes to soften. Combine beef, egg, milk, cooked rice, salt, pepper, and 1/4 teaspoon dillweed. Place about 1/2 cup meat mixture on each cabbage leaf; roll. In large skillet, combine gravy, catsup, water, onion, and remaining dillweed. Add cabbage rolls. Cover and cook over low heat 30 minutes, stirring occasionally. Uncover; cook 15 minutes longer, stirring occasionally.