1 lg. head green cabbage
2 lbs. ground chuck or sirloin
2 c. cooked rice

Mix with Worcestershire, steak sauce and salt and pepper to taste. Mix these ingredients together. 1 c. chopped celery 1/2 green bell pepper chopped 1 lg. or 2 sm. cans of tomatoes 2 sm. cans tomato sauce 1 1/2 c. water Optional: enough peeled and quartered potatoes and carrots to serve your family or guests

Put cabbage in a large soup pot and half fill with water. Bring water to a boil and as cabbage wilts and is pliable remove leaves individually. (I use a long meat fork inserted in heart of cabbage and remove leaves with a sharp knife).

When leaves are cool enough to handle stuff with one tablespoon meat and rice mixture, roll and secure with a wooden toothpick.

Arrange cabbage rolls in bottom of large covered dutch oven (I use a large oval pot that is deep enough for 2 layers of racks plus vegetables). Cover each layer with 1/2 of chopped onion, celery, and green pepper. Add 2 inches of water to pot before pouring 1/2 the canned tomatoes and 1 small can of tomato sauce over the chopped vegetables and cabbage rolls. Sprinkle with small amount of salt and pepper.

Repeat first layer. If desired arrange potatoes and carrots on top, season, cover and bake in 350 degree oven for 1 1/2 hours or until vegetables are tender.

Hints: This takes a lot of time to prepare but gives you leisure time to dress and also set the table before dinner.

This is great "Party" or "Family" fare. Can be arranged beautifully on a large platter. All the "lip-smacking" grunts of approval are an ample reward for all the hard work!

P.S. They will want the recipe for great flavor sprinkle with "Cavender's".