1 lg. head of cabbage
1 lg. onion, chopped
1 c. uncooked rice
2 lb. lean pork, ground or minced
1 tsp. vegetable oil
Salt and pepper to taste
2 cans tomato soup
1 can water

Core cabbage and wilt in large pot of boiling water. As each leaf wilts, cut off and place in colander. Trim off thick center vein in each leaf. Brown and chop onions in hot oil with rice. Add to ground pork with seasonings; mix well.

Place a tablespoon of filling in the center of each leaf and roll. Tuck in both sides; stand on end in large pot. Cover with 2 cans of tomato soup and 1 can of water. Cover and cook slowly until rice is tender, about 1 1/2 hours. Serves 8.