Remove the core from the cabbage and place the whole head into a large pot filled with boiling water. Add 1 teaspoon salt to the water. Cover and cook 3 minutes, or until softened enough to pull off leaves.
Remove about 30 leaves and cut the large hard stem out. Chop remaining cabbage.
Brown pork and beef in a skillet, add cooked rice and mix thoroughly.
Place a heaping tablwspoonful of meat mixture onto each cabbage leaf. Tuck sides over filling while rolling up the leaf.
Place half the chopped cabbage into a large dutch oven. Fill with layers of cabbage rolls. Cover with remaining chopped cabbage.
Mix tomato soup, water and season salt together and pour over cabbage rolls.
Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours.