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1
Remove bruised leaves from cabbage and cut out center core.
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2
Pour boiling water over cabbages to soften.
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3
Meanwhile, saute bacon and onion until bacon is done.
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4
Add half the tomato soup.
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5
Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham.
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6
Add bacon mixture and rice and mix thoroughly.
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7
Separate cabbage leaves and drain.
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8
Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends.
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9
Place rolls in layers in Dutch oven or heavy kettle.
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10
Chop small unused leaves and place over to.
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11
Pour remaining soup and add enough water to cover rolls.
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12
Cover and simmer 2 to 2-1/2 hours.
