1 sm. cabbage head
1 tsp. salt
2 c. cooked rice
2 cans (15 oz. each) chili with beans
1 can (8 oz.) tomato sauce

parboil cabbage in salt water about 10 minutes. Drain and remove leaves. Combine rice and 1 1/2 cans chili. Place a heaping tablespoon of this mixture on each cabbage leaf. Roll into about 12 bundles and arrange in shallow 2 quart baking dish (12 x 7 1/2 x 1 1/2) mix remaining chili and tomato sauce (1/4 cup) of water may be added for thinner sauce. Pour over cabbage rolls. Cover top with foil and bake one hour at 375 degrees.