Cabbage Rolls


5 lbs long grain rice 
2 gal water 
2 TBS salt 
2 TBS cooking oil 
1/4 cup cooking oil 

4 large onions 
3 cup cooling oil 
1 lb butter 
1/2 cup celery, finely chopped 
10 lbs ground beef
1/4 cup parsley, finely chopped 
2 cloves garlic, minced 
salt to taste 
2 tsp. pepper 

50 lbs cabbage, medium heads 
3 stalks celery, cut up 
1 large onion, sliced 
1 - 46 oz. can tomato soup 
3 cans water 
3 stalks celery, cut up 

Rice: 
Wash rice in cold water three times or until water comes off clear 
Add 2 gallons cold water, salt, 2 TBS oil.
Bring to fast boil, cook 1 minute, cover, turn off heat, let stand until
 water is partially absorbed but not more than 10 minutes. 
The rice will only be partially cooked. Drain and rinse with cold water. 
Add 1/4 cup oil , mix. Cool. 

Filling: 
Fry 4 chopped onions in 3 cups oil until soft. 
Add butter, onions, finely chopped celery and parsley, 
and garlic to cooled rice. 
Mix well.  Add meat, mix well.  Season with salt and pepper 

Cabbage: 
Remove entire core from cabbage. In a large deep pan, bring water to a boil, 
add cabbage heads and cook slowly until leaves are soft and take off leaves,
 place in colander to drain. Cut off hard center from each leaf. 
Cut large leaves into 2 sections. 

On the bottom of an 18 x 24 x 2" roaster, make a bed using large cabbage leaves,
 3 cup up celery stalks and sliced onion. Make cabbage rolls by placing a generous
 spoonful of the filling on each cabbage leaf: roll.

Arrange rolls in layers, sprinkle each layer with salt
 (No more than 3 layers for best results) 
Combine soup with 3 cans of water, pour over cabbage rolls. Protect top from
 scorching by covering with a few large leaves and 3 cup up celery stalks,
cover roaster tightly. Bake at 325 degrees for at least 4 hours, or until 
both cabbage and filling are cooked. 

Not sure of the exact yield.  Nice ethnic addition to a buffet.