Serves: 12
Total Calories: 278

3 to 4 pounds cabbage (1 head)
boiling salted water
1 pound ground pork
1 pound ground beef
1 onion, chopped
1 1/2 cups cooked rice
1 egg
3/4 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4-ounce) can tomato soup
1 (15 1/2-ounce) can crushed tomato

Remove the core from cabbage. Place whole head in a large kettle filled with boiling salted water. Cover and cook for about 3 minutes, or until softened enough to pull off individual leaves. Repeat to remove all large leaves, about 25 to 30. Cut out in a V-shape the thick center stem from each leaf. Chop the remaining cabbage. Combine pork, beef, onion, rice, egg, and seasonings, mixing thoroughly. Place a heaping tablespoonful of meat mixture on each cabbage leaf. Tuck sides over filling while rolling leaf around filling. Secure with toothpicks. Put chopped cabbage on the bottom of 12-inch deep or 14-inch Dutch oven. Place cabbage rolls in layers on the bed of cabbage. Combine tomato soup with crushed tomatoes. Pour over cabbage rolls. Cover. Bake using about 8-10 briquets under the Dutch and about 20-25 briquets on the lid for about 1 to 1 1/2 hours. Serves about 12-15.

Nutritional Facts:

Serves: 12
Total Calories: 278
Calories from Fat: 102

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Australian Beef-N-Brew
Bavarian Meat Marinade
Carne Adobada (Baked Meat)
Cee Dub's Back Country Pasta And Meatballs
Chuck's Texas BBQ In Three Acts
Conejo En Salsa (Rabit)
Czech Goulash
Dave's Eggplant Parmesan
Greco's Ham Hocks And Greens
Ham & Corn Casserole
Hungarian Sour Pork
Las Piedras Carne Guisada
Las Piedras Prime Rib
Layered Kraut And Pork
Lengua (Tongue)
New England Meat Pie Dutch Oven Style
Plebian Meatloaf
Polish Meat Balls With Sour Cream
Rack of Venison
Rinsrouladen
Shepherds' Pie
Speedy Sauerbraten
Stuffed Cabbage Rolls
Stuffed Venison Chops
Unrolled Cabbage Rolls