1 whole head cabbage (about 4 lbs)
Boiling salted water
1 onion, chopped
2 tbsp. oil
2 lbs. ground beef
1 1/2 c. cooked rice
1 tsp. salt
1/4 tsp. pepper
2 (10 oz.) cans condensed tomato soup
2 1/2 c. water

Remove core from cabbage. Place whole head in a large kettle filled with boiling salted water. Cover; cook 3 minutes, or until softened enough to pull off individual leaves (about 30). Cut thick center stem from each leaf.

Saute onion in oil. Add meat, rice, salt and pepper. Mix thoroughly. Place a heaping tablespoonful of meat mixture on each cabbage leaf. Tuck sides over filling while rolling around filling. Secure with wooden picks.

Fill crock pot with layers of cabbage rolls. Combine tomato soup with water; mix until smooth. Pour over cabbage rolls. Heat for about 8-10 hours on low. Makes about 15 servings.