1 lg. head cabbage (or 2 sm. heads) (New, crisp cabbage is best.)
2 c. UNCLE BEN'S® converted rice, cooked
2 1/2 lb. meatloaf mix (beef, veal & pork, ground twice)
1 to 1 1/2 c. celery, chopped fine
1 egg
2 lg. onions, chopped
1 tbsp. parsley, chopped
Salt to taste
Pepper to taste
Onion salt to taste

Cook head of cabbage in large pot. Cut around core so that whole leaves can be easily lifted as they become softened. Set aside.

In large skillet, saute the onions in butter; add celery and some chopped celery tops. Heat through until slightly cooked. Add the rice to the onion mixture. Add to the meatloaf mix and add seasonings to taste. Add beaten egg and mix well.

Trim the core end of each leaf slightly to make it easier to roll. Fill each cabbage leaf with the meat mixture. Fold sides to make a nice cabbage roll. Place in roasting pan, in layers; add the extra cabbage leaves and cut up cooked cabbage over the top of rolls.

Heat 1 can tomato soup, 1 cup tomato juice and 1 cup water. (Season juices, if desired.) Pour over the cabbage rolls and put a few slices of bacon on top. Bake for about 2 1/2 hours in 350 degree oven.