2 cups cooked ground beef
1/4 cup diced white onion
1/2 cup diced celery
1 cup cooked brown rice
1 teaspoon horseradish
1 tablespoon prepared mustard
1 egg well beaten
6 large cabbage leaves
1/4 cup tomato puree
1/2 cup water
1 cup sour cream

Heat oven to 350.

Brown meat and onion in heavy skillet over low heat then remove from heat and mix in celery, rice, horseradish, mustard and egg.

Cook cabbage leaves for 3 minutes in boiling salted water.

Divide meat mixture among the cabbage leaves. Roll and fasten with toothpicks. Place close together in greased baking dish.

Pour tomato puree and water over cabbage rolls.

Cover and bake 30 minutes.

Remove cabbage rolls.

Pour sour cream into liquid remaining in baking dish. Serve sour cream sauce drizzled over the cabbage rolls.