1 cabbage (4 lbs.)
Boiling salt water
1 onion
2 tbsp. oil
1 1/2 lb. beef
1/2 lb. pork (ground)
1 1/2 c. cooked rice
1 tsp. salt
1/4 tsp. pepper
2 cans (10 oz.) tomato soup (Campbell's works best)
2 1/2 c. water

Remove core from cabbage. Put in salt water and cook for 3 minutes. Cut thick stem from each leaf. Chop remaining cabbage.

Saute onion in oil. Add meats, rice, salt and pepper. Mix. Place heaping tablespoon of meat mixture on each leaf. Roll and secure with toothpicks. Put 1/2 chopped cabbage on bottom of large dish or pan. Put in cabbage rolls. Cover with remaining chopped cabbage. Make soup with water. Pour over and simmer couple hours.