1/2 lb. sweet Italian sausage, casing removed
1/2 lb. ground turkey
1 med. onion, chopped
1 can condensed tomato soup (10 3/4 oz.) divided
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 c. cooked brown rice
6 1/2 c. water, divided
2 tbsp. vinegar
1 head cabbage

Crumble sausage and turkey and combine with onion. Cook in a 10 inch skillet over medium heat, stirring often until meat no longer is pink. Drain off fat. Stir in 1/4 cup of soup, rice and spinach, mixing well. Set aside. Put 6 cups water in a 4 quart saucepan. Bring to a boil and add the whole head of cabbage. Cover, simmer 2 minutes, until cabbage leaves are softened. Carefully remove 8 outer leaves. Save remaining cabbage for another use. Spoon 1/2 cup meat mixture into center of each cabbage leaf. Roll up leave around mixture making a bundle. Place bundles in same skillet in which meat mixture was cooked. In small bowl, combine remaining soup, 1/2 cup water, and 2 tablespoons of vinegar. Pour over bundles, cover, simmer for 45 minutes until cabbage is tender. Remove bundles to serving plates and spoon sauce over. Makes 4 servings.