Polish Stuffed Cabbage - cooking recipe

Ingredients

1 solid head cabbage
1 c. rice
1 large chopped onion
1 stick butter
2 1/2 lb. meat loaf mixture
2 eggs
salt and pepper to taste
raisins
2 cans tomato soup

Preparation

Core head of cabbage.
Set cabbage hole down in large pot with 1 or 2 inches of water and steam.
Pull off leaves, one by one (total of about 22 to 26).
Cook rice.
Saute chopped onion in butter.
Mix meat loaf mixture with the rice and onion mixture with your hands.
Add eggs to the mixture and salt and pepper to taste.
Take each cabbage leaf and put some meat in the middle. Wrap envelope-style tightly.
Put 1 small box of raisins on bottom of pan.
Tightly pack 2 rows of cabbage balls in same pot as you boiled cabbage.
Sprinkle another few raisins on top.
Add tomato soup and 2 cans water.
Cover and bring to a boil, then reduce to a simmer for 1 1/2 hours.
Serve with mashed potatoes and cucumber salad.