Cabbage Rolls

• 2 lb. ground chuck
• 1 tsp. salt
• 1 tsp. celery salt
• 1/2 tsp. pepper
• 1/2 c. ketchup
• 2 eggs
• 1 c. crushed crackers
• 1 c. jelly
• 1 c. or bottle chili sauce
• 1 large head cabbage
• 1 1/2 c. chopped onions

1. Core cabbage and cover with water; boil for 5 minutes.
2. Mix together ground chuck, salt, celery salt, pepper, ketchup, eggs and crackers.
3. Put chopped onions on the bottom of a small roaster or large dish.
4. Drain cabbage and leaves off.
5. Roll a small handful of meat mixture up in a leaf of cabbage.
6. Lay rolls, flap side down, onto onions.
7. Heat jelly and chili sauce until it is liquid.
8. Pour over Cabbage Rolls.
9. Use left over cabbage juice to keep rolls from drying out.
10. Bake at 350u0b0 with lid for 1 1/2 hours, 1/2 hour without lid.

ground chuck, salt, celery salt, pepper, ketchup, eggs, crackers, jelly, chili sauce, head cabbage, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=389709 (may not work)