3 lb. lean ground chuck
2 tsp. salt
3/4 tsp. pepper
2 tsp. celery salt
1/2 c. catsup
2 eggs
1/2 c. crushed unsalted crackers
2 heads green cabbage (2 lb. size)
6 qt. boiling water
3 c. chopped onion
2 (12 oz.) bottles chili sauce (2 c.)
1 (12 oz.) jar grape jelly (1 c.)

1. In large bowl, combine chuck, salt, pepper, celery salt, catsup, eggs and crushed crackers. Mix until well blended.

2. Cut out and discard hard center core of cabbage. Place cabbage in large kettle, pour boiling water over it and let stand until leaves are flexible and can be remove easily from head, about 5 minutes. (If necessary, return cabbage to hot water to soften inner leaves.)

3. Preheat oven to 375 degrees.

4. Using a 1/4 cup measure, scoop up a scant 1/4 cup meat mixture. With hands, from into rolls 3 inch long and 1 inch wide, making about 28 rolls in all.

5. Place each meat roll on a drained cabbage leaf; fold top of leaf over meat, then fold sides, and roll up into an oblong. Continue rolling remaining meat.

6. In bottom of lightly greased 12 x 11 1/2 x 2 1/4 roasting pan, spread chopped onion evenly. Arrange cabbage rolls in neat rows on top of onion.

7. In 2 quart saucepan, combine chili sauce and grape jelly with 1/4 cup water; heat and stir to melt jelly. Pour over cabbage rolls.

8. Cover pan tightly with foil. Bake 2 hours. Remove foil; brush rolls with sauce; bake uncovered 40 minutes longer, or until sauce is thick and syrupy and cabbage rolls are glazed. Serve with sauce spooned over rolls.

Makes 28 cabbage rolls; 14 servings.