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• 1 medium head cabbage
• 1 cup ground gluten
• 1/2 cup chopped celery
• 1/2 cup chopped onions
• 1/4 cup chopped green pepper
• 1/4 cup cooking oil
• 1 teaspoon vetsin
• 1 cup cooked rice

Steam cabbage till leaves can be removed easily. Simmer the other vegetables (except the cabbage) in oil until near tender, then add the ground gluten and seasonings. Let simmer for a few more minutes. Add mixture to the cooked rice. Mix well. Put 1/2 cup of the rice mixture in each cabbage leaf, fold the ends and roll. Arrange cabbage rolls in a baking dish and pour tomato sauce. Bake for one hour at slow oven Serve with tomato sauce. Makes 5 to 6 servings.