1 lb. hamburger
1 c. uncooked River Rice
1 lg. onion, sliced
3/4 lb. fat back (salt pork), cut in lg. pieces
Salt and pepper
2 cans tomato soup
1 soup can of water
1 or 2 lg. cabbage heads with lg. leaves

Partially cook cabbage heads in boiling, salted water. Remove cabbage and cool. Cook rice according to package directions, don't overcook. In a covered skillet, fry fat back and onions until liquified. In a bowl, combine raw hamburger, rice, strained juices from fat back, salt, and pepper. Mix thoroughly. Carefully remove outer large leaves from cabbage. Spoon meat filling into center of leaf. Fold in sides and roll up from stem end to form a bundle.

Repeat with remaining leaves and filling. In medium bowl, stir together soup with water. Place cabbage bundles in the bottom of a deep baking pan. Pour soup over bundles. Cover with foil and bake at 350 degrees for 1 hour or until meat is cooked.