1 can tomato soup
1 c. raw rice
1 onion
Chopped parsley
1 egg
1 lb. pork
1 lb. ground beef
1 clove garlic
Salt and pepper
1 lg. soft head of cabbage

Simmer the rice (do not boil). Put cabbage in water on stove; bring to boil and let simmer for about 10 minutes or until slightly softened, making it easier to wrap. When ready to use, cut off the thick part of the stem on each cabbage leaf.

Mix the meat, egg, salt and pepper, garlic, chopped onion, parsley, and cooked rice in a large bowl. Place one or two outer cabbage leaves on bottom of pot to prevent burning pigs in blanket.

Place one large spoon of meat mixture onto individual leaves, wrapping gently but firmly. Place into pot (excess cabbage may be chopped up and placed on top). Cover with can of tomato soup (mixed with some water) and simmer for about 2 hours or so.