1 whole head cabbage, about 4 lbs.
Boiling salted water
1 onion, chopped
2 tbsp. oil
1 1/2 lbs. ground beef
1/2 lb. ground fresh pork
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. Repeat to remove all large leaves, about 30. Cut thick center stem from each leaf. Chop remaining cabbage. Saute onion in oil. Add meat, rice, salt and pepper. Mix thoroughly.

Place a heaping tablespoon of meat mixture on each cabbage leaf. Tuck sides over filling while rolling leaf around filling. Secure with wooden picks. Place half the chopped cabbage on bottom of a large Dutch oven. Fill with layers of the cabbage rolls. Cover with remaining chopped cabbage.

Combine tomato soup with water; mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1 1/2 hours. Serve cabbage rolls with the sauce. Serves 15.