1 med. head cabbage
1 sm. onion
1 1/2 lbs. chopped meat (1/2 beef, 1/2 pork)
3 cans tomato soup
1/4 c. vegetable oil
Dash of salt
Dash of pepper
3/4 c. rice
2 (1/4) cans of water

Steam the cabbage until tender. Set aside. Saute the onion in the vegetable oil. Add 1 can of tomato soup with 1/4 can of water. Salt and pepper as desired.

Mix the chopped meat with uncooked rice and add the tomato soup mixture. Separate the leaves of the cabbage. Cut off the hard pieces of each leaf. Fill with a tablespoon or a little more of the meat mixture.

Fold in each side of the leaf in the shape of an egg roll. Place cut up cabbage on the bottom of the pot, then put in the cabbage rolls. Add 2 cans of tomato soup with 2 cans of water to cover the cabbage rolls. Cook approximately 3/4 to 1 hour on medium heat until rice is done.