Stuffed Cabbage With Sour Cream

Photo: flickr user clkohan

Ingredients

2 lbs. ground beef

1/2 pound ground pork

1/2 pound ground veal

3 eggs

1 lg. can tomato sauce

Salt and pepper

1 cup rice

2 tablespoons garlic powder

1 lg. head cabbage

1 lg. (20 oz.) crushed tomatoes

1 can tomato soup

1 cup sour cream

3 tablespoons cornstarch

Preparation

Mix meat, eggs, salt, pepper, rice, garlic, tomato sauce. Boil cabbage (trim the stem, thin cabbage leaves but save them). Boil cabbage until it gets tender.

Put cabbage leaves that were thinned at the bottom of pan. Roll the meat inside a cabbage leaf making sure you can't see any meat. Add water about 2 inches in pan. Mix and add crushed tomatoes and tomato soup.

Cook 2 hours on 300 degrees. The water will be boiling in pan. Turn it to a simmer, then add sour cream and sauce together, about 1 cup each. Then add cornstarch and pour over cabbage, let it simmer for a creamy sauce and cabbage 1 hour or longer.