1 lg. head green cabbage (about 4 lbs.)
1 onion, finely chopped
2 tbsp. oil
1 1/2 lbs. ground beef
1/2 lb. fresh pork
1 1/2 c. rice, cooked
1 tsp. salt
1/4 tsp. pepper
2 (10 oz.) cans condensed tomato soup
2 1/2 c. water

Remove core from cabbage. Parboil the cabbage in a kettle of boiling salted water 10 to 15 minutes, or until outer leaves are easily removable. Remove the first 12 leaves. Make sure the cabbage is cooked well enough so leaves will not break when rolled, but not so well that they disintegrate. If you can't get enough large-enough-to stuff leaves from one cabbage (about 30), parboil two. Cut thick center stem from each leaf. Chop remaining cabbage.

Saute onion in oil. Add meat (don't cook), cooked rice, salt and pepper. Mix thoroughly. Place a heaping tablespoon or more on each cabbage leaf. Fold the stalk end over the filling; then fold the sides of the leaf over. Roll the stuffing and leaf from the stalk end to make a neat parcel. Place half the chopped cabbage on bottom of a large Dutch oven. Put in cabbage rolls, join side down. Pack fairly tightly in pan. Cover with remaining chopped cabbage.

Combine tomato soup with water, mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer about 1 1/2 hours. Transfer the cabbage to a warmed serving dish. Pour sauce over them and serve. (Can be topped with sour cream.)

For those who do not like the tomato sauce; the cabbage rolls may be cooked in chicken or beef broth; about 1 1/2 to 2 cups. Cover and simmer 1 1/2 hours. Then blend and stir into cooking liquid: 3 tablespoons flour and 3 tablespoons water. Bring to boil, stirring constantly. Add 1 cup sour cream and stir until hot. Taste for seasoning. Pour over cabbage rolls. 15 servings.