Polish Pigeons (Stuffed Cabbage) - cooking recipe

Ingredients

1 egg
1 lb. hamburg
1 cup uncooked Minute rice
salt and pepper to taste
1 head cabbage
16 oz. can tomato sauce
1/4 tsp. celery salt
1 Tbsp. Worcestershire sauce
1 Tbsp. vinegar

Preparation

Cook rice until done.
Mix egg, rice and hamburg.
Remove heart from cabbage and place cabbage in a pot of hot water.
Heat cabbage until leaves are pliable.
Remove from heat, cool slightly.