Stuffed Cabbage Rolls

1 lb. ground beef
1 onion, chopped
2 celery stalks, chopped
1 15 oz. can chicken or beef broth (or homemade)
1 cup each of julienned potatoes and carrots  
Cabbage leaves, scalded
salt and pepper to taste


Saute onions and celery. Add ground beef and season to taste. Wash cabbage leaves and shave off thick vein in the middle of the leaf. Scald each leaf in hot water for about 1 to 2 minutes. Drain in colander lined with paper towels.


To assemble, take each cabbage leaf and add 1/4 cup of ground beef mixture and wrap, securing each leaf with a toothpick. In a large saute pan, arrange julienned potatoes, carrots, and cabbage rolls in layers. Pour broth over layers to cover and simmer over low heat until potatoes and carrots are soft, about 15 to 20 minutes.