1 lg. cabbage, about 4 lbs.
Water
2 1/2 lbs. ground beef
2 c. cooked rice
2 eggs
1 med. onion, chopped
1 tsp. salt
1 (1 lb.) can tomatoes
1 (10 3/4 oz.) can condensed tomato soup

With sharp knife, cut deep around stem of cabbage; discard core. Place stem side up in a large kettle of boiling water, as leaves soften, remove and cool. Combine beef, rice, eggs, onion and salt and mix well. Put about 1/4 cup meat mixture in each cabbage leaf. Roll up from coarse side, tuck ends in. Place seam side down in baking pan. Add tomatoes and soup. Cover and bake at 350 degrees for 2 hours.