1. Fill a large pot two-thirds full with salted water and bring to a boil. Carefully place cabbage inside and cook, turning occasionally, until tender, 20 to 30 minutes.

2. Meanwhile, heat oven to 350 degrees. Mix together beef, pork, onion, rice, egg, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and set aside.

3. Drain cabbage and gently remove about 14 leaves, trimming any thick ribs found at their bases. Scoop 1/4 cup of meat mixture into the middle of each leaf. Fold bottom of leaf over filling, tuck in sides, and roll tightly to encase. Arrange rolls, seam-side down, in a 9x13" baking dish.

4. Combine tomato soup and sauce and pour over the cabbage rolls. Cover dish with foil, place on a rimmed baking sheet, and bake until sauce is bubbling and centers of rolls are cooked through, about 1 1/2 hours.

Source: Hannaford Fresh Magazine, November - December 2016