1 (28 ounce) can whole peeled tomatoes, with liquid
4 bay leaves
Wash rice thoroughly. In a medium saucepan, combine 1 cups rice and 2 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
In the meantime, remove the core from the cabbages using a thin, long knife. Place 1
Chop the cabbages into large chunks after cored. Place in a steamer for 5 minutes until wilted. Place in lightly sprayed 9×13 pan.
Preheat oven to 350 degrees F (175 degrees C). Prepare 9×13 inch casserole dishes by placing chopped cabbage leaves in bottom.
Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, cooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend. Break into pieces and sprinkle over cabbage layer.
In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage\ meat mixture until just covered. Place 4 bay leaves on top of sauce in dish. Cover dish tightly with aluminum foil.
Bake in a preheated 350 degrees F (175 degrees C) oven for 1.5 -2 hours (depending on your oven). Once cooked, remove the dish from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.