Barbara Walters' Mother's Stuffed Cabbage Rolls

How to Make

• 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.