G Cabbage Rolls  -  (Seafood Style!)

	2 - Quarts Water
	8 to 10 - Large Cabbage Leaves
	1/3 - Cup Finely Chopped Celery
	1/4 - Cup Finely Chopped Onion
	1 - Tablespoon Margarine or Butter
	2 - Cups Cooked, Flaked Lean Fish   (See Court Bouillon Recipe)
	1/2 - Cup Chopped Salad Shrimp
	1 - Cup Uncooked Instant Rice
	1 - Egg (Lightly Beaten)
	2 - Tablespoons Snipped Fresh Parsley
	1 - Tablespoon Lemon Juice
	1/2 - Teaspoon Seasoning Salt
	1/4 - Teaspoon Black Pepper
	1/4 - Teaspoon Tabasco Sauce

G Sauce -  

	1 - Can 15 - ounces) Tomato Sauce
	1 1/2 - Teaspoons Sugar
	1/8 - Teaspoon Garlic Salt
	4 - Thin Lemon Slices

Preheat Oven to 350^oF.

Add cabbage leaves to boiling water 2 - 4 at a time, cook until pliable, (about 2 minutes). Remove, drain and set aside.

Melt butter or margarine in skillet, saute Celery and Onion over medium heat about 2 minutes. Remove to medium mixing bowl and add Fish, Rice, Egg, Parsley, Lemon Juice, Salt, Pepper, and Hot Sauce. Mix well.

Remove hard center rib from each cabbage leaf. Spoon approximately 1/3 cup of mixture into each Cabbage leaf and roll to enclose the filling. Place in 9x9 baking dish.. Combine Sauce ingredients and pour over cabbage rolls. Top with Lemon Slices. Cover with tin foil, and bake for 35 - 40 minutes.

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