2 lb. pork or veal, ground (half and half)
1 c. Minute Rice, cooked according to directions
Salt and pepper
4 sm. onions, sauteed in 1/2 stick butter
5-6 stalks celery, sauteed in 1/2 stick butter
Seasoning to taste

Mix all proceeding ingredients. Core 1 large head cabbage; place in pot of hot water. Keep burner on low heat until leaves are loose. Peel leaves off. Let drain on towel. Cut big vein down so its even with rest of leaf. Fill with meat mixture. Roll into loaf. Place in roaster.

SAUCE MIX:

Mix 2 cans tomato soup and 1/2 pint sour cream well. Add 1/2 or 3/4 can water to thin sauce. Pour over cabbage rolls. Bake at 375 degrees for approximately 3 hours.