Stuffed Cabbage

• 1 large, loose head cabbage
• 2 c. ground, raw potatoes
• 1/2 c. ground onions
• 1 lb. ground beef
• 1/2 lb. ground pork
• 1 c. finely ground cracker crumbs
• 1 egg, well beaten
• 1 1/2 tsp. salt
• 3 1/2 tsp. pepper
• 2 c. canned cream of tomato soup

1. Parboil the head of cabbage.
2. Separate leaves and set aside. Mix together the potatoes, onions, beef, pork, crackers, egg and seasonings.
3. Form this mixture into loose (not too solid) rolls. Wrap each roll in a cabbage leaf; fasten with toothpicks.
4. Place in a greased casserole, pouring over it 1/2 cup water.
5. Cover and bake for 90 minutes at 350u0b0.
6. Heat cream of tomato soup and pour over cabbage rolls and bake an additional 30 minutes.

cabbage, ground, ground onions, ground beef, ground pork, ground cracker crumbs, egg, salt, pepper, cream of tomato soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807577 (may not work)