Cabbage Rolls

• 2 heads cabbage
• 1 c. raw rice
• 1 bell pepper, chopped
• 2 ribs celery, chopped
• 2 cans tomato sauce
• 1 1/2 lb. ground meat
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans stewed tomatoes
• salt and pepper to taste

1. Core cabbage; steam long enough to make leaves flexible. Separate leaves and cool.
2. In large bowl, combine meat, rice, onion, pepper, garlic, celery, 1 can stewed tomatoes, 1 can tomato sauce, salt and pepper.
3. Blend.
4. Place 1 spoon of mixture on cabbage leaf; roll up like a tamale and place in a 5-quart pot. When finished making rolls, top with remaining can of stewed tomatoes and tomato sauce plus 2 cans water.
5. Cover; bring to boil and turn down heat to simmer and simmer 2 hours.
6. Freezes well.

cabbage, rice, bell pepper, celery, tomato sauce, ground meat, onion, garlic, tomatoes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=295075 (may not work)