Core cabbage and cook in large pot of water until leaves are soft and come loose from head.

Cut cooked cabbage leaves into strips about 2 inches wide.

In separate bowl, combine beef, rice, eggs, salt & pepper. Mix well.

Place a heaping tablespoon (eyeball it) of the meat mixture on a strip of cabbage & roll. Keep going until you run out of meat or cabbage or both. If you run out of cabbage before meat, just roll the extra meat into meatballs.

Place rolls (and balls) into pressure cooker.

In separate bowl, combine tomato soup and onion soup mix.

Pour sauce over rolls (and balls) in pressure cooker. Cover. Bring to pressure and cook for 10 minutes.

Once cooked, cabbage rolls can be frozen for future enjoyment.