1 lg. head cabbage, cored
1 to 2 lbs. hamburger
1 lb. sausage, mild
1 lg. chopped onion
1 1/2 to 2 c. raw rice
Salt & pepper

SAUCE:

1 can whole tomatoes
1 can tomato soup
8 oz. can tomato sauce
Some cabbage liquid
Salt & pepper

Boil cabbage until tender (add a little vinegar to water). Save some of the liquid. Separate the leaves carefully. Mix hamburger, sausage, rice, onion, salt and pepper. Wrap mixture in small amounts of cabbage leaves. Roll up, sealing edge with a little flour and water paste.

(Either double the sauce recipe or freeze half the cabbage rolls for later.) Brown 1 small chopped onion in 3 tablespoons butter in slow cooker. Add cabbage rolls. Combine ingredients in sauce recipe and pour over cabbage rolls, adding enough cabbage liquid to make it somewhat juicy. Cover and simmer for 2 to 3 hours until done. (May be baked in oven in large casserole for several hours.) Remove cabbage rolls and thicken sauce for tomato gravy. Serve with mashed potatoes.