German Cabbage Rolls

From the kitchen of Gary Beck - San Francisco, California

Serving size : 16

Sauce:
1 (28 ounce) can tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
3 tablespoons lemon juice
1 small onion, chopped
1 bay leaf
1/2 teaspoon celery salt
1/2 teaspoon allspice
1/2 teaspoon pepper
1 cup water
1/4 cup chopped parsley (fresh)

Rolls:
16 cabbage leaves
2 pounds ground beef
1 cup cooked white rice
1 large onion, chopped fine
1/2 cup chopped parsley
1 teaspoon sage (optional)
Salt and pepper to taste

Mix sauce ingredients in saucepan and simmer 30 minutes.

Blanch large head of cabbage in boiling water for 3 minutes. Peel off 16 leaves. (May have to dip in water again to get all leaves off).

Mix ground beef, rice, onion, parsley and spices well. Pat down in bowl. Cut into 16 (like cutting pie). Place meat mixture on cabbage leaf and fold up. May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold. Place seam side down in pan. Make all rolls.

Pour sauce over all. Top with crushed gingersnap crumbs. (12-14 cookies worth). Bake covered at 350 degrees F for 1 hour. Take cover off after first half hour.