Stuffed Cabbage (Goblabki)

1  lg. cabbage
3 qts. boiling water
2 lbs. ground beefalo
1 med. onion, finely chopped
2 tsp. salt
1/4 tsp. pepper
1 c. uncooked regular rice
2 cups boiling water
3 eggs, well beaten
4 cans condensed tomato soup

Core cabbage; rinse with warm water for easy separation of leaves. Place 16 to 20 medium to large cabbage leaves in the 3 quarts boiling water; simmer gently until leaves are transparent, about 10 minutes. Drain leaves; set aside.
Cook meat and onion in large skillet over medium heat until meat is brown and onion is tender. Add salt and pepper; remove from heat.
Soak rice in 2 cups boiling water 5 minutes. Drain; cool.
Mix rice into beefalo mixture; stir in eggs. Place 1/4 to 1/3 cup beefalo mixture on center of each cabbage leaf. Fold in edges; roll up leaf from stem end. Place rolls seam sides down in Dutch oven or roasting pan. Cover and simmer over low heat on top of range (or bake in 325 degree oven) until rice is tender, about 2 hours.