1 bottle (14 oz.) ketchup
1 can (6 oz.) tomato paste
3 tomato paste cans water
Juice of 2 lemons
7 ginger snaps, crumbled fine
2 onions, chopped
4 stalks, chopped celery
1 c. brown sugar
2 lg. leafy cabbage heads, cored
3 lbs. ground beef
1/2 c. rice (cooked)
1 onion, grated
3 garlic cloves, minced
1 tbsp. cooking oil
1 c. raisins

Combine first 10 ingredients and cook covered 20 minutes. Set sauce aside. Core and boil cabbage heads until tender, about 15 minutes. Then drain and carefully separate leaves. Mix all remaining ingredients except raisins and place small amount in each cabbage leaf. Roll and secure well. Place rolls in large roasting pan, cover with cooked sauce, add raisins and bake, covered, at 350 degrees for one hour. Remove cover and cook for another hour, basting frequently with sauce to allow rolls to glaze.

Replace cover and cook another hour, or until meat is tender. (NOTE: These rolls freeze well, so the recipe can be used for several meals).