1 med. head cabbage, cored
1 1/2 c. cooked rice
2 lbs. ground chuck, hamburger or ground pork & veal mixed
1 med. onion, chopped
1 tsp. salt
1/2 tsp. pepper
1 can tomato soup
1 (8 oz.) can tomato sauce

Core and cook cabbage, about 20 minutes until soft. Separate leaves, cool. Mix ground beef, 1/2 of the onions, salt and pepper and rice by hand. Peel hard vein off cabbage leaves. Place handful of meat and rice mixture on each leaf. Fold sides over and roll up. Chop up remaining cabbage and place on the bottom of roasting pan. Sprinkle remaining onion on top of chopped up cabbage. Place cabbage rolls on top of chopped cabbage. In bowl mix tomato soup, tomato sauce and 2 cups water. Pour over stuffed cabbage. Cover and bake 2 hours. Best if made day before.