SAUCE:

Simmer together: Celery salt Allspice 1 c. tomato sauce Chopped onion Chopped parsley 3 tbsp. lemon juice or cider vinegar 3 tbsp. brown sugar

CABBAGE:

16 cabbage leaves, blanched

MEAT FILLING:

1 tbsp. ground meat mix, preferably veal or pork & beef
Sage
Nutmeg
Parsley
Equal amount cooked rice
1 onion, sauteed

1. Stuff and roll cabbage leaves.

2. Place in large pan.

3. Pour sauce over rolls to just cover.

4. Top with crushed ginger snaps (optional).

5. Bake covered at 350 degrees for 30 minutes.

6. Bake uncovered 30 minutes more.

7. Serve rolls and sauce over noodles.