1 med. head cabbage
1/2 c. raw rice
1 lb. hamburger
1-2" square salt pork, diced
1 sm. onion, diced
1 egg
2-3 cloves garlic
1 can tomato soup, diluted with 1 can water
Salt & pepper to taste

Core head of cabbage. Bring large kettle of water to boil, and simmer cabbage until leaves are limp (about 20 minutes). Cook rice according to directions on package.

Meanwhile, fry out salt pork until brown and crispy. Add hamburger and diced onion and saute until brown and onion is transparent. Mix together hamburger mixture, rice and egg. Add salt and pepper to taste. Set aside.

Drain cabbage, separate leaves, trimming hard core at edge. Place cabbage leaf in palm of hand, spoon enough filling to partially fill leaf. Fold over right hand side of leaf and roll to enclose filling. Tuck in left hand side of leaf.

Line casserole with cabbage leaves, layer stuffed cabbage rolls, salt and pepper each layer. Insert garlic cloves. Top with cabbage leaves. Pour tomato soup over all and cook on top of stove about 1 hour or until done.