Sarma (Cabbage Rolls) - cooking recipe

Ingredients

2 large heads of cabbage
boiling water
6 slices bacon, chopped
1 large onion, chopped
1 (10 1/2 ounce) can tomato soup
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon paprika
2 teaspoons Worcestershire sauce
3/4 lb ground beef
3/4 lb ground pork
3/4 lb ground ham
2/3 cup cooked rice

Preparation

Remove bruised leaves from cabbage and cut out center core.
Pour boiling water over cabbages to soften.
Meanwhile, saute 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 over to.
Pour remaining soup and add enough water to cover rolls.
Cover and simmer 2 to 2-1/2 hours.