Lg. head cabbage
Ground chuck (2 lb.)
Rice (1/2 c.), uncooked
Onion (1 c.), diced
Tomato soup, 2 cans
Vinegar to taste
Brown sugar to taste
Salt and pepper to taste
Eggs (2) beaten
Water (1/2 can for each)
Tomato soup

Steam cabbage until leafs are tender or so you can roll them. Cook rice until it is almost done. Drain and put in with meat, onion and eggs beaten. Mix until well mixed together. Set aside. Loosen cabbage leaf from core. If too big cut in two. Put portion of meat mixture in leaf and roll up tucking in the ends. Place in deep pan. Use some leafs on bottom of pan. After rolling all the meat, make the sauce. Mix tomato soup, water together. If too thick add more water. Add vinegar, brown sugar, salt and pepper until it tastes right for you. Pour over cabbage rolls. Take large spoon and make sure sauce gets to bottom of pan. Put on low heat and cook until cabbage rolls are done. Or about 3 hours.