Cabbage Rolls

Directions

1. 1
   Boil rice in rapidly boiling water to cover for 10 minutes, mix with chili con carne and salt.
2. 2
   Select medium size head cabbage with loose leaves, cut around heart; cook in boiling water until leaves wilt, about 6 minutes.
3. 3
   Cool.
4. 4
   Separate leaves.
5. 5
   Place 2 tablespoons of chili mixture on cabbage leaf, fold edges over; roll.
6. 6
   Place rolls in large buttered casserole; cover with remaining ingredients mixed.
7. 7
   Bake in slow oven at 325° for 30 minutes or until gravy is heavy.
8. 8
   Yields 12 or more servings.