1 cabbage

2 celery stalks 

3 carrots

1 lb. ground chuck 

1 egg 

1/3 c. minute rice 

3 pieces torn bread

1. Core and remove the outer leaves from: 1 cabbage 

2. Separate leaves under cold, running water. 
Let each leaf fill with water and they will slip 
off with a little gentle tug. 

3. Parboil 8-10 leaves for about 3-4 minutes. 
Drain in sink and let cool. 

4. Chop: 1 c. remaining cabbage 2 celery stalks 3 carrots 

5. Place chopped vegetables in bottom of crockpot. 
Season with: salt and pepper to taste 

6. Mix together: 
1 lb. ground chuck 
1 egg 
1/3 c. minute rice 
3 pieces torn bread 

7. Wrap each cabbage leaf around equal amounts of beef 
mixture and place seam-side down on top of vegetables in crockpot. 

8. Over top, pour: 1 can tomato sauce 9. Cook on low all day