8 good sized cabbage leaves
2 c. raw rice
1 lb. mushrooms
1 lg. onion chopped
4 stalks scallions diced
1/2 green pepper
1 sm. clove garlic
3 tbsp. oil
1 pkg. onion broth dissolved in half glass warm water
2 stalks celery diced
2 carrots thinly sliced
1 can tomato sauce
Salt & pepper to taste

Scald cabbage leaves with boiling hot water and let stand in pot for 1/2 hour. Save the water. Boil rice and drain. Clean and cook the mushrooms and drain. Chop into small pieces. Saute chopped onions. scallions, peppers and garlic in 3 tablespoons oil. Then add the chopped mushrooms. Mix all together the rice and sauteed mixture and the onion broth.

Scoop a generous amount on each cabbage leaf. Roll tightly and tuck in ends. In a deep pot, lay out stuffed cabbage; add 1 diced onion and celery and thinly sliced carrots. Add 1 can of tomato sauce and 2 cups of water leftover from the cabbage. Simmer for 1 hour. Serve with boiled potatoes. This filling can be used to stuff green peppers, too. Serves 5.