1 lb. ground beef
1 c. cooked rice
1 egg
1 onion, chopped
1 c. chopped celery
Salt and pepper

Mix well. Shape in balls size of an egg. Wilt cabbage leaves. Put meatballs in cabbage leaves and fasten with toothpick. Mix 1 can (large) tomato sauce, 1 can water, season with salt and pepper and lard. Put cabbage rolls in this; bring to slow boil, then simmer until done, about 1 hour.