1 c. cooked rice
1 lb. ground beef
1 egg, beaten
1 onion, finely chopped
1/4 green pepper, finely chopped
1 c. celery, finely chopped
1 lg. head cabbage
1 c. tomato sauce
1 c. beef stock

Parboil cabbage in salt water. Allow to cool and drain. Remove leaves from core carefully, trim off coarse ends. Mix all ingredients well. Put a pat of meat mixture on cabbage leaves, fold over and fasten with a toothpick. Place in deep baking dish or roaster. Pour over tomato sauce and beef stock, cover and place in oven 450 degrees for 15 minutes. Remove cover and return for 30 minutes longer, or until meat is tender-done.

Note: For variation, my mother would sometimes omit the beef stock and tomato sauce and bake the cabbage rolls on a thick (2 cans) of sauerkraut.