1 head cabbage
2 lbs. ground beef, pork, veal mixture
1 c. rice
2 eggs, slightly beaten
2 med. onions, chopped
Bacon grease
Salt to taste
Pepper
1 can tomato soup, diluted

To blanch cabbage leaves, core the cabbage head and insert large meat fork in center. Place head in boiling water in dutch oven for a few seconds until leaves can be easily removed. Remove all leaves that will be large enough to stuff. Parboil rice and drain. Saute onions in bacon grease until soft. Mix meat, rice, eggs, onions together thoroughly. Season with salt and pepper. Roll filling in cabbage leaves and tuck in ends. Place in a deep baking pan or dish. Pour 1 can of soup and 1 can of water over the cabbage rolls. Bake for 2 hours at 350 degrees or until tender.