1 lg. head cabbage
1 1/2-2 lb. lean ground beef
1 lg. onion
2 eggs
2 c. cooked rice
3-4 (10 3/4 oz.) cans tomato soup
3-4 cans water
1 tbsp. parsley
Salt & pepper to taste

Boil whole heads of cabbage until soft; approximately 1 hour. (This can be done in microwave by poking head several times with fork and placing in large bowl with water and cooking on high for approximately 20 minutes, turning once 1/2 way through.)

Mix all ingredients except cabbage, tomato soup and water. When cabbage is soft, tear off leaves gently and place about 1/3 cup of meat mixture on each leaf and roll up and secure with a toothpick. Put Pigs in large pot with tomato soup and water mixture and any leftover cabbage cut up and cook for several hours until cabbage is soft. Serve with mashed potatoes.