1In a large bowl, combine chuck, slat, pepper, celery salt, catsup, eggs, and crushed crackers. Mix with hands until mixture is well combined
2Cut out and discard hard center core of cabbage. Place cabbage in a large kettle and pour boiling water over it; let stand until leaves are flexible and can be removed easily from the head-about 5 minutes, if necessary return cabbage to hot water to soften inner leaves
3Preheat oven to 325* Using a 1/4 cup measure, scoop, scoop a scant 1/4 cup meat mixture; with hands form into rolls, 3 inches long and 1 inch wide; making about 28 rolls in all.
4Place each meat roll on a drained cabbage leaf; fold top leaf over meat, then fold sides, and roll up into and oblong roll. Continue rolling remaining meat rolls and cabbage leaves
5In bottom of a lightly greased 12x11x2 inch roasting pan, spread chopped onion evenly. Arrange cabbage rolls in neat rows on top of onion
6In a 2 quart saucepan; combine chili sauce and grape jelly, with a 1/4 cup water; heat over medium heat, stirring to melt jelly. Pour over cabbage rolls.
7Cover pan tightly with foil. Bake 2 hours. Remove foil brush rolls with sauce; bake uncovered 40 minutes longer, or until sauce is thick and syrupy and cabbage rolls are glazed. Makes 28 cabbage rolls... or 14 servings . Enjoy!