Core cabbage and place stem side up in a bowl.
Place in microwave and cook on high for 15 minutes.
While cabbage is cooking, combine ground meats, rice, eggs, onion, salt and pepper in a bowl.
When cabbage is done, stick a fork in the stem end and peel off individual cabbage leaves.
Starting at stem end of leaf, place enough meat to fill lower leaf with space left on both sides.
Fold bottom of leaf up over meat mixture, then fold over left and right sides; roll the rest.
Place rolls in a single layer in a large oven-proof casserole dish.
Cut remaining cabbage into wedges and lay on top of rolls.
If you don't have ground ham or pork sausage, you can place a ham bone in the center of casserole.
It will flavor the whole pot.
Combine tomato soup, water, and bay leaf; pour over cabbage rolls.
The rolls should be immersed.
You can add more water if necessary.
The rice will soak up the moisture.
Place casserole dish on stove and bring to a simmer.
Bake in 350 F oven for 1 1/2-2 hrs.
Check level of sauce.
Add water if necessary.
Baste sauce over cabbage wedges occasionally.
You can also cook these on the stove top.
My mom always did, but I find it easier to control the simmer in the oven.
DON'T let the cabbage rolls dry out!
Serve with mashed potatoes or cooked noodles.
NOTE: If making this in the crockpot, I would suggest using Minute Rice.
