Golabki (cabbage Rolls)

Parboil cabbage in a large pot, removing leaves as they fall off into the water and are tender. Cook till all leaves are tender but not falling apart, about 15 minutes. Run under cold water and drain. Cut the thick membrane off back of each leaf. While cabbage is cooking saute onion in butter until lightly browned. Put all the uncooked meat into a large mixing bowl. Add the sauted onions. Brown the salt pork, and drain. Add salt pork to meat. Add dry seasonings, Worcestershire sauce and ketchup, along with the cooked rice. Mix thoroughly. Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll. Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls. Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls. Cover with a lid or heavy-duty aluminum foil. Bake at 325 degrees for 2 - 2 1/2 hours. Check at 1 1/2 hours, adding additional water if needed. To serve, spoon sauce over rolls. Leftover rolls (once cool) can be put into ziplock bags and frozen up to 3 months.