1 lg. head cabbage
2 c. rice, cooked
1 med. carrot, grated
1 med. onion, grated
1 egg
1 1/2 lbs. ground beef
1/2 lb. ground pork
4 tbsp. vinegar
4 tbsp. sugar
1 (10 1/2 oz.) can tomato soup
1 tbsp. accent
1 tbsp. honey
4 tsp. salt
Pepper, to taste

Cook head of cabbage in boiling water for about 15 minutes. Combine ground meats, carrot, onion, egg, 2 tablespoons vinegar, 2 tablespoons sugar, 3 teaspoons salt, pepper and rice. Mix lightly. Core cabbage; remove leaves carefully. Trim outside vein of cabbage with a sharp knife. Put about 2 tablespoons meat mixture into each cabbage leaf (amount will depend on size of leaf) and roll. May use toothpicks to hold together, but this is not usually necessary. Place rolls into Dutch oven or large roaster with the fold down. Stir together the remaining ingredients - 2 tablespoons vinegar, 2 tablespoons sugar, tomato soup, accent, honey and salt. Pour over cabbage bundles and bake at 325 degrees for 1 1/2 to 2 hours.