12 lg. cabbage leaves
1 lb. ground beef
1/4 c. celery, chopped
2 tbsp. onion, chopped
1 c. COOKED rice
1/2 tsp. salt
1/4 tsp. basil leaves
1 med. tomato, chopped
Dash of pepper
1/4 c. catsup
1 egg
8 oz. can tomato sauce
1 tsp. sugar
1 c. (4 oz.) cheddar or American cheese, grated

Heat oven to 350 degrees. Cook cabbage leaves 5 minutes in boiling water. Drain, set aside. In large skillet brown ground beef, celery and onion, drain excess fat. Add rice, salt, tomato, pepper, catsup and egg; mix well. Heat through.

Divide meat mixture equally on each cabbage leaf. Fold edges in roll, with filling inside. Secure with toothpicks. Place rolls in 9 x 13 inch baking dish. In small bowl combine tomato sauce, sugar and basil; spoon over cabbage rolls. Cover and bake for 45 minutes. Remove cover and sprinkle cheese on for last 5 minutes.