1 medium head cabbage - (20 leaves)
1 Lb lean ground beef
1/2 Lb ground pork (substitute ground beef, if desired)
1 1/2 Cup cooked rice (3/4 Cup uncooked rice)
1/4 diced onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 egg, slightly beaten
1 (12 oz.) can tomato soup
1 (26 oz.) can whole tomatoes, cut up (or can of diced tomatoes)
1 Tbs. White sugar (optional)

Directions

1. Place head of cabbage in large pot of boiling water until outer leaves are soften and pliable, (~ 5 minutes). Carefully peel outer leaves from head, cool individual leaves and trim hard outer vein from leaf. Place head again in boiling water. Repeat until ~ 20 leaves have been removed. Set aside 14-16 leaves for cabbage rolls and line the pan with the remaining leaves.
2. Cook rice per package instructions and cool. (*Also see Alternate Method)
3. In a large bowl, combine beef, pork, seasonings, onion and egg. Mix well. Fold rice into seasoned meat mixture rice thoroughly.
4. Place a small amount of meat/rice mixture (¼ - ⅓ cup) into the center of the cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep mixture inside and roll up
5. In large roasting pan lined with cabbage leaves, place cabbage rolls in single layer, if possible, (two layers are okay)
6. Combine soup, tomatoes, and sugar in bowl and pour over cabbage rolls. Add water to cover (not more than a cup). Simmer, covered over low heat, 350° for 90 minutes. Baste occasionally. Uncover and cook for ~15 minutes or until cabbage rolls and lightly browned.

Server with mashed potatoes
* Alternate method: Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw completely and peel away leaves.