1 lb. ground beef
1/2 lb. pork sausage
1/2 c. long grain rice (not quick cooking)
1 c. beef broth or bouillon
1 med. head cabbage, not too firm
1 can tomato soup
2 bay leaves

Mix meats, rice and broth in large bowl. Blanch cabbage, remove from water and allow to cool until easy to handle. Stuff each leaf with meat mixture.

In large pan, place a few of the extra cabbage leaves. Arrange stuffed cabbage with seam side down. Pour diluted tomato soup over all; add bay leaves and cover with a few extra cabbage leaves. Simmer covered in saucepan for 2 1/2 hours. Serves 6. May be doubled 1/2 for dinner - 1/2 for freezer.