2 med. chopped onions
2 c. thinly sliced celery
1/2 c. butter
2 med. sized cabbage heads
2 lb. ground beef
1 egg
Salt & pepper to taste
1 1/2 c. cooked rice
2 (13 oz.) cans tomato soup (undiluted)
1 tbsp. beef bouillon
4 c. hot water

In skillet, saute onion and celery in butter until soft; drain excess butter; set aside.

Combine ground beef, egg, salt and pepper. Fold in cooked onion and celery. Mix well, then fold in rice. Set aside.

Cut core from cabbage head. Boil cabbage heads, separate and remove leaves as they soften. (Be careful not to overcook or undercook leaves.) With a softened cabbage leaf cupped in palm of hand, place a handful of beef mixture in leaf. Roll and tuck in sides. Place in roasting pan. Line roaster bottom with small cabbage leaves or overcooked ones.

Combine beef bouillon and water. Stir mixture into undiluted tomato soup. Pour over cabbage rolls. Cover. Heat in oven at 350 degrees for 1 hour or on Stove Top at medium for 1 1/2 hours.