1 whole head cabbage (3 to 4 lbs.)
Boiling salt water
1 onion, chopped
1 1/2 lbs. hamburger
1 1/2 c. rice
1 tsp. salt
2 cans tomato soup
2 1/2 cans water

You can also use, if you rather, tomato juice (large can). I prefer this.

Remove core from cabbage. Place whole head in a large kettle of boiling water. As leaves soften and wilt, remove. Keep doing this until all leaves are removed. Mix together meat, rice, onions, salt and pepper. Place a heaping tablespoon of meat mixture on each cabbage leaf. If leaves are too big, but them as big as you want. Tuck sides over filling while rolling leaf around filling. Place cabbage rolls in a roaster, seam side down. Combine soup with water. Pour over cabbage rolls, cover and bake in 350 degree oven for about 1 1/2 to 2 hours. This can also be cooked on top of the stove on a low heat. Watch carefully.