One and a quarter pounds each of beef (veal if you can) and pork
One medium chopped onion
Quarter cup cooked rice
Salt and pepper to taste
Two heads of cabbage
Two cans of Campbell's tomato soup (here is where it deviates "from scratch")
32 oz. can of tomatoes
One and a half cups of sour cream
Core the cabbage and microwave to remove the leaves and keep them as whole as possible. Mix the meat mixture together with the rice and onion and season with salt and pepper. Do not over handle or it will be tough. Roll about a quarter cup of the meat mixture into each leaf. Reserve some loose cabbage leaves. Mix together the tomato soup, tomatoes and sour cream and stir until combined. Begin placing the loose cabbage leaves in the bottom of a dutch oven pan, then place the rolled leaves on top, and pour the tomato sauce over them. Cover the pot and bake in the oven at 350 for about 3/5 hours, basting occasionally.
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