3 lb. hamburger
1/2 c. white rice
Diced onion, celery as desired
Salt, pepper, and garlic or garlic salt to suit your taste
1 lg. can tomatoes
3 heads of cabbage

Boil rice and drain. (This quickens cooking time.) Core 3 heads of cabbage. Place each head core down, one at a time in a large pot of hot water. Steam leaves until they can be taken off the head easily. (Use 2 forks to pull apart.) Steam leaves only long enough to be pliable. Do not overcook. Drain off water and cool. Save smaller leaves of cabbage from center.

Mix hamburger, rice, celery, onion, salt, pepper, and garlic together.

Slice center leaves of cabbage and place on the bottom of a large pot. Take each leaf of cabbage and cut off heavy rind. Place cabbage leaf in palm of hand. Put a ball of hamburger mixture in cabbage and roll up. Tuck in both ends.

Place side by side in the pot alternating layers until all the hamburger mixture is used. Slice any remaining cabbage and place on top of the cabbage rolls. Smash tomatoes with a potato masher and pour them over the cabbage and cabbage rolls. Bring to a boil. Reduce to a low heat and simmer for 1 hour.