2 med. cabbage heads
1 1/2 c. rice
1 1/2 lbs. ground hamburger
1 1/2 c. onions, chopped
1/2 lb. sliced salt pork, for flavor
1 can Campbell's tomato soup and 1 can water
Salt and pepper

Boil a pot of water. Place cabbage heads in boiling water, long enough to loosen leaves and cut excess thickness of leaves. Return leaves to boiling water to soften if needed. Saute onions and salt pork until golden brown. Parboil rice for 10-15 minutes.

Mix together rice, hamburger and onion. Remove and discard salt pork. Salt and pepper to taste. Fill cabbage leaves with mixture. Turn sides of leaves and roll closed. Grease pot and fill with rolled cabbage leaves. Pour tomato soup mixed with 1 can of water over cabbage and bake at 350 degrees for 1 1/2 hours.