2 lg. heads cabbage
2 lbs. lean beef
1 lb. sausage
1 1/2 c. instant rice
2 c. water
Parmesan cheese
1 med. onion, diced
Salt, pepper
Lawry's seasoning salt
Parsley
2 cans tomato soup (diluted with water)

Boil cabbage until tender. Separate large leaves and hold aside. Cut up small center sections into quarters and cover bottom of large stock pot.

Cook and drain beef and sausage. Add uncooked rice, cheese, water and spices to meat and mix gently. Place handful of mixture in center of each reserved cabbage leaf and fold to close. Place folded side down on top of cabbage quarters in pot. Arrange carefully until all mixture is added to leaves. Add soup and water to pot. Cook over low heat for 4-6 hours. Do not stir. Serves 12. Recipe may be halved. Glumps may be frozen.

Using a wire rack on bottom of pan will help prevent burning.