1 cored cabbage head

2:
1 tbsp. rice (uncooked)
1 tbsp. oil
1/2 lb. ground pork
1/2 lb. ground chuck
Salt and pepper

3:
2 cans tomato soup
1 sm. bottle ketchup
1 sm. can tomato sauce
1 onion wedges
1 tbsp. barbeque sauce (optional)
Water

Core cabbage head. Place in pot and add water to halfway cover the cabbage. Steam 15 minutes. While cabbage is steaming, mix the ingredients of number two together. Remove cabbage, cool, and tear off leaves. Roll two to three tablespoons of meat mixture in each leaf in a burrito or egg roll fashion. The amount of meat used depends upon the size of the leaf. Save a few leaves to line the bottom of the cooking pot. This will prevent burning. Arrange one layer of piggies in pot. Add enough water to half cover the first layer of piggies. Arrange remaining piggies in the pot.

Add the ingredients of number three on top of the piggies (There is no need to mix number three. It will mix itself during cooking.). Slowly bring to a boil then simmer two to three hours. Serve with mashed potatoes or rice and use the sauce as a gravy.

Other options:

1. Add a 1/4 cup of drained sauerkraut arranged between layers of piggies.

2. Add one minced garlic clove to meat mixture. Cut bacon in small strips to be wrapped up with meat. Instead of number one, use 1 can of tomato soup, 1/2 cup ketchup and 1/2 tsp. dill and 1/2 tsp. caraway seed. Halfway through cooking, add 3 tbsp. of vinegar and 1 tsp. of sugar.

3. Add one package of onion soup mix to meat mixture.

4. Add one fried onion to meat mixture.