1 lb. ground sirloin
1/2 lb. ground pork
1/4 c. cooked rice
1 egg
2 tbsp. ketchup
1 tsp. mustard
1 head of cabbage
1 can condensed tomato soup, mix well with one can of water
1 tsp. Worcestershire Sauce
1/2 c. cornflake crumbs
salt and pepper as desired

Combine all ingredients (except cabbage and soup mixture) and mix well. Separate each cabbage leaf and place in boiling water until tender, but not too soft as to split. Place a ball of the meat mixture on each leaf, (the amount of mixture depends on the size of the cabbage leaf) roll up and place in a 9 X 13 glass casserole dish. Pour the tomato soup mixture over the cabbage rolls.

Bake at 325°F for 1 hour and 20 minutes.