| Ingredients: 1 whole head cabbage (about 4 pounds)
boiling salted water
1 onion, chopped
2 tablespoons oil
1 1/2 pounds ground beef
1/2 pound ground fresh pork
1 1/2 cups cooked rice
1 teaspoon salt
1/4 teaspoon pepper
2 cans (about 10 ounces each) condensed tomato soup
2 1/2 cups water
Directions:1. Remove core from cabbage. Place whole head in a large kettle filled with boiling salted water. Cover; cook 3 minutes, or until softened enough to pull off individual leaves (about 30). Cut thick center stem from each leaf. Chop remaining cabbage.
2. Saute onion in oil. Add meat, rice salt, and pepper. Mix thoroughly. Place a heaping tablespoonful of meat mixture on each cabbage leaf. Tuck sides over filling while rolling leaf around filling. Secure with wooden picks.
3. Place half the chopped cabbage on bottom of a large Dutch oven. Fill with layers of the cabbage rolls. Cover with remaining chopped cabbage.
4. Combine tomato soup with water; mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1 1/2 hours.
5. Serve cabbage rolls with the sauce.
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