2 large cabbage heads
Boiling water
6 bacon rashers, chopped
1 large onion, chopped
1 can tomato soup (10 1/2 oz size)
2 eggs
2 tsp salt
1/2 tsp pepper
1 tsp paprika
3/4 lb ground beef
3/4 lb ground pork
3/4 lb ground ham
2/3 cup cooked rice

Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbages to soften.
Meanwhile, saute bacon and onion until bacon is done. Add half the tomato soup.
Beat eggs and add salt, pepper, paprika, ground beef, pork and ham. Add bacon mixture and rice and mix thoroughly.
Separate cabbage leaves and drain. Place heaped tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends.     Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place over rolls to protect.
Pour remaining soup and add enough water to cover rolls.
Cover and simmer on the stove for 2 to 2-1/2 hours.