Chop the cabbage add to a pot and salt it. Add the quart of water. Bring to a boil, cover, and turn down to a simmer. Cook till tender. Drain the liquids and set aside.

Get the vermicelli and look it over make sure none are stuck together. Melt the butter and coat the vermicelli. Start the browning process stirring often. Don't let it burn.

When almost browned add salt stir well remove from heat. Slice the celery leaves and all.

Melt the butter for the rice. Add the rice when totally coated add the spices.

Stir often to get the rice just a good brown. Mix the broth and cabbage water.

Add the celery and broth. Bring to a boil. Boil 10 minutes then add the browned vermicelli.

Cook till liquids are absorbed. Add the 1-1/2 cups of water. Stir getting all the goodies off the bottom. Slice the dates remove any pits.

Measure the raisins and dates. Season the beef. Mix it well.

Dice the onions. Add the eggs. Add the cheese and breadcrumbs. Mix thoroughly incorporate well.

Add the breadcrumbs coating the bottom of a deep pan. I used a 10-1/2 inch pan that is oven safe. Preheat the oven to 375° Fahrenheit. Press half the meat mixture on top of the breadcrumbs. Add the rice over the meat mixture. The cover the rice with cabbage.

Get the spaghetti sauce pour half over the cabbage. Add water to the jar to get all the goodies out of the jar. Add half the cheese then cover with meat mixture, cabbage and rice.

Add the spaghetti sauce over the rice. Then the rest of the cheese. Melt the butter.

Add the breadcrumbs to the melted butter and mix. Add the buttered breadcrumbs to the top of the cheese. Put into the oven.

Let it bake for an hour. Check the internal temperature. Cover put back in oven for 30 minutes. Check the temperature at 30 minutes more total of 90 minutes 160° Fahrenheit. Cover and let rest for 15 minutes. Serve I hope you enjoy!!!