2 med. heads cabbage
1 lb. ground beef
1/2 lb. ground sausage
1 c. cooked rice
1 sm. onion, diced
2 eggs
Salt & pepper to taste
3 cans tomato soup

Boil whole heads of cabbage for 5 minutes until soft. Cool and separate leaves. Mix meat, rice, onion, eggs, salt and pepper. Place large spoonful of meat mixture in each cabbage leaf and roll. Place in large kettle. Pour tomato soup over cabbage rolls. Cover and cook in slow oven for 2 1/2 hours.