1 head cabbage (about 3 1/2 lbs.)
2 lbs. hamburg
1 lb. rice
1 lg. or 2 med. onions, chopped
Salt and pepper to taste

Cook cabbage about 20 minutes. Be sure to core cabbage. While cabbage is cooking, cook rice until almost done. Rinse rice with hot water to remove starch.

Combine cooked rice, raw hamburg and chopped onion with a fork until well blended. Separate cabbage leaves gently. Cut stem off each leaf with knife just down the stem and flush with each leaf. Do not use the first outer leaves. Fill each leaf with about 3 or 4 heaping tablespoons of rice and hamburg mixture and roll.

As the leaves get smaller, use less mixture for filling. Place galumki in a covered casserole or small roasting pan. Cover with 2-3 cans tomato soup undiluted. Bake covered at 350 degrees for approximately 2 hours.

This is a large recipe and may be cut down. Will make about 16-18 galumki depending on size of cabbage. Serve with rye bread and a salad.