Bring a very large pot of water to a good simmer. Core the cabbages and place into the simmering water.

Simmer for about ½ hour or until the leaves are soft enough to remove from the heads without breaking or tearing too much.

Remove from the water and drain. Separate each leaf, placing in a colander to continue draining until ready to use.

Combine ground meats, chopped onion, diced green pepper, cooked rice, soy sauce, Worcestershire sauce, salt, pepper, basil and garlic with enough tomato soup to moisten well, without being sloppy.

Grease a large roasting pan that has a lid or if you don’t have a lid, then use 2 layers of tin foil.

Preheat oven to 325 F.

Place a cabbage leaf on a work surface; put a few tablespoons of the meat filling at the bottom of the cabbage leaf. If the core is too thick at the bottom just cut out that piece.

Begin rolling up the cabbage by folding over once, then folding in the sides, then continuing to roll up the cabbage roll.

Place in greased roasting pan seam side down.

Continue filling and rolling up the cabbage leaves until you have a layer in the bottom of the roasting pan.

Sprinkle with salt, pepper and approximately 1 cup of tomato soup and ½ to ¾ of a cup of sauerkraut.

Continue filling, rolling and layering the cabbage until meat mixture is used up, sprinkling each layer with salt, pepper, then spreading with more of the tomato soup, a scattering of sauerkraut.

Topping the final layer with a sprinkle of salt and pepper, the tomato soup and sauerkraut.

Add 2 or 3 tins of water.

Place cabbage rolls in the preheated oven, covered, bake for 1 ½ hours, then reduce the heat to 300 F and continue to bake for another 1 ½ hours.