Instructions: Boil rice in rapidly boiling water to cover for 10 min.; drain; mix with Gebhardts Chili con Carne and salt.

Select medium-sized head cabbage with loose leaves; cut around heart; cook in boiling water until leaves wilt, about 6 min. Cool; separate leaves.

Place 2 Tbl. of chili mixture on cabbage leaf, fold edges over; roll.

Place rolls in large, buttered casserole; cover with remaining ingredients, mixed; bake in slow oven (325 F.) for 30 min. or until gravy is heavy.

Yield: 12 or more servings.

mother and grandmother. Cataloged 60 books ranging from 1937 to 1986. Every so often I would see a recipe that looked good... Here are two from a booklet dated 1942.

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