2 lg. heads cabbage (green)
2 lbs. ground beef
2 med. chopped onions
2 1/2 c. cooked rice
1 tsp. salt
1 tsp. pepper
2 eggs
4 cans Campbell's tomato soup
1 c. brown sugar
3 - 3 1/2 c. water

In boiling water, place cabbage and cook until leaves can be easily cut off. (Don't overcook). Set leaves aside.

Mix uncooked ground beef, chopped onion, rice, salt, pepper, eggs. Put large tablespoon of mixture into each leaf, roll up, put open ends down. Layer these in large casserole or roasting pan.

Place left over cabbage in between rolled cabbage. Top with 4 cans of tomato soup, brown sugar, and 3 - 3 1/2 cups water. Cover - bake 6 hours or so at 325 degrees. It will bubble. There should be enough liquid to cover the cabbage.