2 lg. head cabbage
Boiling water
6 slices bacon, chopped
1 lg. onion, chopped
1 (10 1/2 oz.) can tomato soup
1/2 tsp. pepper
1 tsp. paprika
2 tsp. Worcestershire sauce
3/4 lb. ground beef
3/4 lb. ground pork
2 eggs
2 tsp. salt
3/4 lb. ground ham
2/3 c. cooked rice

Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbage to soften. Meanwhile, saute bacon and onion until bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork, and ham. Add bacon mixture rice and mix thoroughly.

Separate cabbage leaves and drain. Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place over top. Pour remaining soup and add enough water to cover rolls. Cover and simmer 2 to 2 1/2 hours. Serves 8-10.