Sauce:

• In a sauce pan add the tomato soup, water, tomato sauce, salt and pepper. Bring to a boil, stirring until well blended.  Reduce heat to a simmer.

Filling:

• Saute onion and garlic in olive oil until just brown
• Add to ground beef, ground pork, cooked rice, basil, oregano, egg, and ketchup, mix well. Set aside

Preparing Cabbage

• Remove large damaged outer leaves from cabbage and remove the core. Blanch cabbage leaves in boiling salted water to cover.  Remove outer leaves as they seperate from the cabbage.
• Cut out the center vein of the cabbage leaves so it is easier to fill.
• Using the best looking leaves, place a 1/4-1/2 cup of flll each in the center of the cabbage leaf. Fold both sides in and roll up the cabbage to enfold the filling. Set aside with seam side down.
• Chop all leftover cabbage and place in the bottom of a dutch oven or roasting pan.  Lay cabbage rolls on top.  Pour sauce over cabbage rolls.
• Preheat oven to 350F. Bake covered for 1 hour or until meat is cooked.