2
large cabbage heads 
boiling water
6 slices bacon, 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
2 tsp Worcestershire sauce
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, sautŽâ bacon and onion until bacon is done.
Add half the tomato soup.
Beat eggs and add salt, pepper, paprika,
Worcestershire sauce, ground beef, pork and ham.
Add bacon mixture
and rice and mix thoroughly.
Separate cabbage leaves and drain.
Place
heaping 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 on top.
Pour
remaining soup and add enough water to cover rolls. Cover and simmer
2 to 2-1/2 hours.