Pork in Cabbage Rolls

¾ pound pork shoulder [750 g]
2 T diced onion
1 can condensed cream of tomato soup
½ cup water [125 ml]
½ cup rice [93 g]
1 ½ t salt
1/8 t pepper
8 cabbage leaves
Cut pork into ½ inch cubes. Trim off excess fat. Brown in skillet, and remove with a slotted spoon. Add onions to pork fat in skillet and cook until golden brown. Pour off fat. Add tomato soup and water. Heat.

Wash rice and combine with meat and seasoning. Steam cabbage leaves until limp, but not thoroughly cooked. Fill each leaf with about 1/3 cup of mixture. Fold 2 edges of cabbage leaf together and roll loosely. Place in baking dish. Add tomato sauce. Cover. Bake in a 375°F oven for 1½ hours. Serve hot with tomato sauce.