1 head cabbage
Salt
Oregano
2 eggs
1 chopped onion or soup mix
Vinegar
Dash of sugar
1 - 1 1/2 lbs. hamburg
Pepper
1-2 bags Success Rice
Parmesan cheese
2 or 3 cans tomato soup
Water, same number as soup
Bacon strips

Put cabbage in freezer 2 days before making. Take out of freezer and put in refrigerator to thaw out 1 day before making. Put hamburg, salt, pepper, oregano, rice, eggs, Parmesan cheese and dry soup mix or onion together. Pull cabbage leaves off head and cut off hard core on leaves. Put mixture inside leaf and roll up. (Roll over and up once then tuck in both sides and roll the rest of the way.) Place open end down in pan. Mix soup, water, vinegar and sugar together and pour over pigeons. Put slices of bacon over pigeons. Cook at 300 degrees until done. Makes 21 pigeons.