1 lg. head cabbage
3 lbs. ground chuck
1 lb. pork
1/2 c. rice, uncooked
1 lg. can (28 oz.) tomatoes, crushed
1 onion
1 can tomato soup
1 can tomato paste
2 (8 oz.) cans tomato sauce
1 qt. water
Salt & pepper to taste

Cook rice. Steam cabbage until flexible. Mix together ground chuck, pork and rice. Place meat roll on the base of the cabbage leaf. Fold sides of leaf over meat and roll up. Place piggies in a large pan (I used my roaster). Blend tomatoes, onion, soup, paste, sauce, salt and pepper and water. Pour over piggies. Bake, covered at 350 degrees for 1 hour, turn down oven to 300 degrees for another 1 to 1 1/2 hours. Enjoy, enjoy! Freeze the extra piggies.