8 lg. cabbage leaves
2 c. cooked rice (2/3 c. raw rice)
1/2 tsp. salt
Dash of pepper
1/2 lb. process Cheddar cheese, shredded
1/2 c. sliced celery
1 c. tomato sauce

Cook cabbage leaves in boiling water until slightly tender and transparent, about 5 minutes. Drain and cool. Add butter, salt, pepper, cheese and celery to rice; mix well. Place 1/2 cup firmly packed rice-cheese mixture into each cabbage loaf.

Wrap securely into a bundle and place side by side in shallow 8 x 12 inch baking dish. Pour tomato sauce over bundles. Bake, basting occasionally, in moderate oven (350 degrees) until cabbage is tender about 40 minutes. Serve garnished with parsley. Serves 4.