1 whole head cabbage (about 4 lb.)
Boiling, salted water
Chopped cabbage
1 onion, chopped
1 1/2 lb. ground beef
1/2 lb. ground fresh pork
1 1/2 c. cooked rice
1/4 tsp. pepper
2 cans condensed tomato soup
2 1/2 c. water

Remove core from cabbage. Place whole head in kettle with boiling salted water. Cover and cook 3 minutes or until softened enough to pull off individual leaves. Saute onion in oil. Add meat, rice, salt and pepper; mix thoroughly. Place heaping tablespoonful of meat mixture on each cabbage leaf. Tuck sides and secure with wooden picks. Place some chopped cabbage on bottom of large Dutch oven. Fill with layer of cabbage rolls. Cover with remaining chopped cabbage. Combine tomato soup with water until smooth. Pour over cabbage rolls. Simmer 1 1/2 hour. Serve rolls with sauce.