1 lb. ground beef, extra lean
2 eggs
1/2 c. bread crumbs, dry
1 (8 oz.) can tomato sauce
1/4 c. parsley, chopped
1/2 tsp. leaf basil, crumbled
1/2 tsp. celery salt
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 c. cabbage, chopped fine
1 c. celery, chopped fine
1 med. onion, chopped
1 clove garlic, chopped
1 tbsp. olive oil

Crumble beef into large bowl. Add eggs, crumbs, 1/2 the tomato sauce, the parsley, basil, celery salt, salt, and pepper. Mix well. Put into a 9 x 5 x 3 inch loaf pan. Put the remaining tomato sauce on top. Bake in slow oven 325 degrees for 1 hour.

Saute cabbage, celery, onion, and garlic in oil until lightly browned and softened, 10-15 minutes. Stir often. Add 1-2 tablespoons water each time vegetables seem dry.