1 head cabbage (approx. 3 1/2 lbs.)
2 lbs. hamburg
2 1/2 c. rice (uncooked)
1 lg. onion, chopped
Salt and pepper to taste
3 cans tomato soup

Core cabbage, leaving it whole. Cook about 20 minutes in boiling water until outer leaves are tender. Remove outer leaves gently and continue cooking the inner ones until they are tender. Do not overcook leaves or they will fall apart. While cabbage is cooking, cook rice, 2 1/2 cups makes about 7 cups cooked. Combine with raw hamburg and onion. Mix thoroughly.

Separate cabbage leaves gently. Cut the main vein of each leaf, flush with the leaf. (This removes the tough, stringy part!) Set aside the first few outer leaves. Fill each leaf with 3-4 heaping tablespoons mixture. Roll leaf from base toward the tip, folding the edges in as you roll. Use less mixture as the leaves get smaller. Use the outer leaves (that were set aside) to line the bottom of your casserole dish or roasting pan. (This keeps the galumki from sticking to the side of the dish.) Place galumki in dish. Cover with 3 cans of undiluted tomato soup. Bake at 350 degrees for 2 hours. Spoon the tomato soup over the galumki as you serve them. Serve with rye bread and butter. Mmmmmm!