AMISH STUFFED CABBAGE

Boil water in a large kettle. Stick a kitchen fork into the core of the cabbage. Stick down into the boiling water until leaves become soft. Remove from water and cut each leave from core. Keep returning cabbage to water until you have enough leaves to use. Mix hamburger, rice, egg and salt and pepper to taste. Place 1/6th of the meat at bottom of each cabbage leaf and roll up bringing sides of leaf toward the middle like an envelope. Secure with toothpicks; place in 9x13 inch baking dish or pan. Melt 2 Tbs. margarine in pan and sauté onions and celery until soft. Add the soup, one can of water and remaining ingredients. Pour over cabbage rolls; cover with foil and cook at 325° for 2 hours.

Tip: I found somewhere along the way........You can freeze a whole head of cabbage. Take it out of the freezer and run it under cold water and cut the leaves from the core without all the boiling water process. A lazy way to be sure but it works!!

About Joan: I just love Joan's email address, Nuts4Santa@aol.com, because I am "nuts-for-Santa", too. She is an artist and makes Santa Claus figures as well as collecting others. Maybe she'll make a website one day so we can view her works.

Other recipes submitted by Joan:

• Sun-Dried Tomato Dip