1 lg. head cabbage
1 lb. lean ground pork
1 lb. lean ground beef
1 egg
1 c. uncooked rice
4 beef bouillon cubes
1/2 c. hot water
1/2 tsp. pepper
1 onion, diced & sauteed
1 tsp. onion salt
1 can stewed tomatoes (16 oz.)
1 can tomato soup

Steam cabbage in large kettle until leaves can be removed. Remove thick vein with knife. Line bottom of baking dish with unusable small leaves. (Large casserole or Dutch oven is suitable.)

Mix rice, meat, seasonings and bouillon cubes dissolved in hot water, adding egg and onions last, using your hands to do the mixing. Fill leaves by placing a large tablespoon of mixture in the center of each leaf, folding cut end of leaf over mixture, then fold over sides and continue rolling to end of leaf. Arrange loosely in dish, layering until completed. Dilute soup with 1 can warm water and pour over rolls, followed by stewed tomatoes and enough additional water to cover rolls.

Cover baking dish and place on stove to boil. Turn heat to simmer for 1/2 hour. Place in 350 degree oven and bake (covered) an additional 1 1/2 hours. Turn off temperature and let cabbage rolls to remaining in oven several hours - overnight.