4 lb. head cabbage
1 medium onion, chopped
2 tbsp. oil
1 1/2 lb. ground beef
1 1/2 lb. ground pork
1 tsp. salt
1 1/2 c. instant rice or 1/2 c. cooked rice
1/4 tsp. pepper
1 egg, beaten
1 can tomato soup plus 1/2 can of water

Remove core of cabbage. Place whole head in large pot of boiling salted water. Cover and cook approximately 5 minutes or until soft enough to remove outer leaves. Remove the thick center stem from each outer leaf. Sauté onion in oil. Cook rice. Mix meat, onions, rice, seasonings and egg together in a large bowl. Place 2 teaspoons of meat mix on each cabbage leaf and roll. Place rolls in large pot. Chop leftover cabbage and place on top of rolls. Pour diluted tomato soup on top. Cover and bring to a boil. Lower heat and simmer 1 1/2 hours.