Beef Dolmades

BEEF DOLMADES

1 large head of cabbage to provide 8 large leaves
boiling water
2 lbs. ground beef
1/2 c. cooked rice
2 eggs, beaten
1 large onion, finely chopped
1/8 t. garlic powder
2 t. salt
1/2 t. cracked pepper
1/4 t. rosemary
1/2 t. celery salt
Beef Dolmades Sauce

Core a large head of cabbage; remove 8 leaves.

Trim off thick part of leaves; place in boiling water; let stand 5 minutes.

Meanwhile, combine beef, rice, eggs, onion, garlic powder, salt, pepper, rosemary and celery salt; mix well.

Remove leaves from water; drain.

Place equal amount of beef/rice mixture on each of 8 leaves; roll up. Place seam-side down in casserole; pour sauce over top.

Cover and bake in preheated 375* F. 1 hour.

Remove cover; bake 30 minutes longer, basting with sauce during cooking.

Beef Domades Sauce

3 cans (8 oz. each) tomato sauce
1 c. beef boullion or broth
1 small green pepper, finely cut
1/3 c. sugar
1/4 t. rosemary
1 large onion, finely chopped
3 to 4 celery stalks, minced
1 T. parsley
1 t. salt
1/2 t. cracked pepper

Combine all ingredients; mix thoroughly.