1Cut the core out of the cabbage but leave it whole. Place it with the empty core area facing up in a large bowl. Pour a small pot of boiling water over the cabbage and let it sit for 10 minutes.
2Heat oil in a saute pan. Cook the onions until soft and add the carrot and celery. Saute for a few minutes until everything is soft. Season with salt and pepper. Take out and put mixture in another bowl.
3Add meat and brown until meat is no longer pink. Drain grease if necessary. Add rice and tomato paste and cook for a few more minutes.
Drain the head of cabbage. Pull off large leaves and cut out the large vein in the middle. If the leaf is very large you can make two rolls out of it. Pat the leaves dry with paper towels. Roll about 1/4 to 1/3 cup of filling in each leaf and arrange in a large wide pot
4Pour enough tomato sauce to cover the rolls. Bring to a boil and reduce the heat letting them simmer covered on the stove on low for about 45 minutes. Serve immediately.