IMPORTANT NOTE: Freeze the cabbage one week before you want to make this. Defrost cabbage in the sink overnight. Cut core from cabbage, separate leaves. On large leaves trim rib so cabbage leaf is flat. Set aside. Open one can of the tomato soup and pour (undiluted) into the bottom of the crock pot. In a large bowl, mix meats, onion soup, onions, garlic, rice, egg, Worcestershire sauce, salt & pepper. Place a handful of meat mixture on the bottom edge of a cabbage leaf, roll over once, tuck in sides and continue rolling to end. Place seam side down onto soup in crock pot. Continue rolling until all meat and cabbage leaves are used and placed in crock pot. Pour remaining cans of tomato soup and 8 oz of water over the rolls. Cover and cook on high for 6-7 hours or low for 9-10 hours
Thanks to a fellow Hazletonian, Ann Nakpairat, for a healthier version: Replace the white rice with 3 cups of cooked brown rice, use 1/2 lean ground beef and 1/2 ground chicken. Replace salt with "lite" salt. Use onion powder & garlic powder instead of onion soup. If you like a little sweet/sour flavor, add 2 tsp cider vinegar and a little splenda to the sauce.
They can also be made in a large saucepot or dutch oven and simmered on the stove for about 3 to 3 1/2 hours, instead of the crockpot.