Golumpki (Polish Cabbage Rolls)

Remove the core from the cabbage head.

Bring a large pot of salted water to a boil. Place the whole cabbage, covered, in the boiling water and cook 5 minutes to loosen the leaves.

Using tongs, pull back the outer leaves as they loosen; continue boiling and removing leaves until you have enough intact leaves for rolls and some leftover cabbage pieces for packing the pan.

Trim the thick stem/rib from the base of each leaf so it is easier to roll and fold.

Heat the oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent.

In a large bowl, combine the sautéed onion, ground beef, ground pork, uncooked rice, egg, 1 tsp salt and 1/2 tsp pepper. Mix until evenly combined.

Place a heaping tablespoon (or more, depending on leaf size) of the meat mixture near the base of each cabbage leaf. Tuck the sides over the filling and roll up to enclose the filling, like a burrito.

Secure each roll with a toothpick if needed and place the rolls seam-side down in the bottom of a roasting pan or wide, heavy pot.

Pack leftover or trimmed cabbage pieces around and between the rolls to fill gaps and help hold them in place; then cover the rolls with additional leftover cabbage pieces.

Stir together the condensed tomato soup and 2 1/2 cups water until smooth, then pour the sauce evenly over the cabbage rolls and packed cabbage.

Cover the pan and bring the liquid to a boil over medium-high heat. Reduce heat to low and simmer, covered, for about 1 1/2 hours (90 minutes), until the rolls and rice are cooked through and cabbage is tender.

Remove toothpicks before serving and taste for seasoning; add salt and pepper if needed. Serve warm.