Ground Beef and Cabbage Rolls

1 lb lean ground beef
1/4 teaspoon salt
1 large onion minced
1 cup minute rice uncooked
2 stalks celery minced
1 large cabbage head
1/2 green pepper chopped
1 large can tomato sauce (or 2 small cans)
1 large tomato (peeled* and chopped)
1/2 cup water

Discard the outside leaves of the cabbage. Carefully remove the remaining leaves without tearing, you'll need about 8 large leaves (do up a couple more in case of mistakes). Place in boiling, salted water and cook about 3 minutes. Carefully remove and drain on a paper towel. Set aside. Brown the ground beef in a large skillet, drain fat then add onion, celery, green pepper, tomato, spices and uncooked minute rice. Cook until the vegetables are tender (the rice won't be done). Let the mixture cool, then take a large spoon and place a spoonful of the hamburger-rice mixture onto a cabbage leaf. Roll the cabbage into a roll and seal with a toothpick. Repeat until mixture is all gone. Place rolls in a roasting pan and top with tomato sauce.

Bake in a 325 degree oven uncovered until tender, about 2 hours. If the tomato sauce gets dry sprinkle with water being careful not to wash sauce off of the cabbage rolls.

*To easily peel a tomato dip it in boiling water for one minute then in cold. Use a sharp knife to pull skin off.