1 large head of cabbage, cored
3 lbs. Ground beef
1 lb. Ground pork
2 onions, diced
1 cup cooked rice, cooled
1 cup diced celery
1 green pepper, chopped coarsely
salt & pepper to taste
3 cans tomato soup or 4 cups of tomatoes (enough to cover cabbage)
Core the cabbage in order to make the leaves easier to remove. Boil cabbage in enough water to cover cabbage until center is tender. Combine beef and pork in large bowl. Saute onion and celery separately in oil and butter. Add to raw meat. Add rice and eggs to bowl. Mix well. Put small amount of filling in each cabbage leaf and roll up.
Line bottom of pressure cooker or large Dutch oven with additional sliced onion and chopped green pepper. Place cabbage rolls in cooker. Add tomato soup and enough water to cover. Cook in pressure cooker 30 minutes or in 350° oven 2½ hours.