1/4 c. oil
1 med. size onion, finely chopped
2 tbsp. chopped green pepper
Sea salt to taste
4 c. cooked brown rice
1 med. sized head cabbage, core removed and cabbage steamed whole until leaves are limp (about 10 min.)
1 1/2 c. homemade tomato sauce (see below)

Preheat oven to 350 degrees. Heat the oil in a skillet and saute the onion in it until tender. Add green pepper, salt and rice. Separate cabbage leaves carefully and spoon about 1/4 cup filling onto each leaf. Put 2 smaller leaves together to make rolls uniform. Roll cabbage leaves around rice filling, tucking in the sides. Place in an oiled baking dish. Pour tomato sauce over all and bake 45 minutes.

TOMATO SAUCE:

12 lg. ripe tomatoes, skinned and chopped
2 green peppers, chopped
2 onions, chopped
2 carrots, chopped
6 ribs celery, diced
2 tbsp. fresh chives, snipped
2 tbsp. chopped parsley
2 tbsp. chopped fresh basil (or 1 tsp. dried basil)
2 cloves garlic, finely chopped

Combine all ingredients and simmer uncovered for 45 minutes. Refrigerate overnight or freeze for future use. Yield 2 quarts.