Cook the rice as per usual method, until done. Cool.

Blanch approx. 10 of the outer cabbage leaves in a large deep pot of boiling salted water for approx. 1-2 minutes (keep the inner head of the cabbage for another use such as coleslaw). Lift out the leaves and lay flat on paper towels to drain. Cut out the tougher inner spine. Set the leaves aside.

In a heavy frying pan, sauté the celeri and 1 of the chopped onions in 1 tbsp butter and 1 tbsp olive oil, until tender. Add the ground beef and pork and sauté, breaking up the meat and stirring to cook evenly, until the meat is done. Add half the minced garlic and cook 2 minutes more. Remove from pan and place the mixture to cool slightly in a large bowl.

In a large enough sauce pan, sauté the remaining onion with 1 tbsp each of butter and olive oil until tender. Add the remaining garlic and cook a minute more while stirring. Add the can tomato sauce and tomatoes, breaking tomatoes up in pieces while stirring. Bring to a boil. Add the sugar, lemon juice, chili sauce, and season with salt and pepper to taste. Lower the heat to a simmer and continue cooking until sauce has thickened, approx. 20 minutes.

Preheat oven to 350 F. Add the cooked rice to the bowl with the cooked meat mixture. Add 1/2 tsp each paprika and dried rosemary (or to taste), 1/4 cup chopped parsley, as well as salt and pepper. Mix well. Add approx. 1/4 cup of the prepared tomato sauce to the stuffing mixture. Place approx. 3 tbsp stuffing (or more or less depending on leaf size) in the center of each to the flat cabbage leaves. Fold in each leaf side over the stuffing and roll from top to make a sausage shape. Place each roll, face down and side by side in a roasting pan. Pour the tomato sauce on top of the rolls and bake, covered, in oven for approx. 45 minutes. Serve with a tossed green salad and a light vinaigrette.

Serves 6.