Barbara Walters' Mother's Stuffed Cabbage Rolls

Step 1: In large bowl

Step 2: Combine ground beef, salt, pepper, celery salt, catsup, eggs and crushed crackers.

Step 3: Mix with hands just until mixture is well combined.

Step 4: Cut out and discard hard center core of cabbage. Place cabbage in large kettle.

Step 5: Pour boiling water over it

Step 6: Let stand until leaves are flexible and can be removed easily from the head, about 5 minutes.

Step 7: If necessary, return cabbage to hot water to soften inner leaves.

Step 8: Preheat oven to 375 degrees.

Step 9: Using a 1/4 cup measure, scoop up a scant 1/4 cup meat mixture.

Step 10: With hands, form into rolls, 3 inches long and 1 inch wide, making about 28 rolls in all.

Step 11: Place each meat roll on a drained cabbage leaf

Step 12: Fold top of leaf over meat, then fold sides and roll up into an oblong.

Step 13: Continue rolling remaining meat rolls and cabbage leaves.

Step 14: In bottom of lightly greased Pam sprayed 12 x 11 1/2 x 2 1/4 inch roasting pan, spread chopped onion evenly.

Step 15: Arrange cabbage rolls in neat rows on top of onion.

Step 16: In 2 quart saucepan

Step 17: Combine chili sauce (pour water in and shake to get all the chili sauce )and grape jelly with 1/4 cup water

Step 18: Heat over medium heat, stirring to melt jelly.

Step 19: Pour over cabbage rolls.

Step 20: Cover pan tightly with foil.

Step 21: Bake 2 hours.

Step 22: Remove foil

Step 23: Brush rolls with sauce

Step 24: Bake, uncovered, 40 minutes longer or until sauce is thick and syrupy and cabbage rolls are glazed.

Step 25: Serve with sauce spooned over rolls.