Stuffed Cabbage Rolls

SAUCE:

1 28 oz can tomatoes
1 8 oz can tomato sauce
3 tb Brown sugar
3 tb Lemon juice
1 Small onion; chopped
1 Bay leaf
1/2 ts Celery salt
1/2 ts Allspice
1/2 ts Pepper
1 c Water
1/4 c Chopped parsley (fresh)

ROLLS:

·Large head of Cabbage
·2 lb Ground beef
·1 c Cooked white rice
·1 Large onion, chopped fine
·1/2 c Chopped parsley
·1 ts Sage
·Salt and pepper

Mix sauce ingredients in saucepan and simmer 30 min. Blanch large head of cabbage in boiling water for 3 min. Peel off leaves. (May have to dip in water again to get all leaves off). Mix ground beef, rice, onion, parsley and spices well. Pat down in bowl. Place about 2 to 3Tbls of meat mixture on cabbage leaf and fold up. (May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold. Cut large leaves in half and remove the stem.) Place seam side down in pan. Make all rolls. Pour sauce over all. Bake covered at 350 for 1 hour. Take cover off after first half hour.

(Since I didn't have enough cabbage to use up all the meat, I froze half of the meat mixture and half of the sauce for use at a later time.)