2 1/2 lbs. ground beef or 2 lbs. ground beef plus 1/2 lb. ground pork
1/2 lb. rice
2 stalks celery
2 med. onions
3 sm. eggs
Salt & pepper
1 head cabbage
2 tbsp. butter
1 can tomato soup

Chop onion and celery and brown slowly in butter. Add to meat along with eggs, seasonings, and cooked rice. Mix together thoroughly. Split cabbage leaves in half and scald in boiling water for 5 to 10 minutes. Stuff meat mixture into leaves and place in large pan. Pour over lean tomato soup mixed with enough water to barely cover. Cook slowly 2 to 3 hours on top of stove with lid slightly uncovered. The same filling can also be used for stuffed green peppers. When completely cooked, add several heaping tablespoons of sour cream to sauce before serving.