Score around the core at the base of the cabbage. Remove any outside old leaves and set aside. In a large pot or Dutch oven, steam the head of cabbage in about 3 cups of water, removing the outer leaves as they soften. Set the steamed leaves aside.

Cook the rice. Mince and crush the garlic. Mix the cooked rice, garlic, onion, pork, beef and about 1/2 to 3/4 cup of the tomatoes. Mix in one envelope of the G. Washington seasoning mix and some salt & pepper.

Take one cabbage leaf. If the vein is heavy, pare it down. Lightly salt the leaf, if you like. Put a large meatball of the meat mixture at the base of the leaf. Roll over once from the bottom, fold sides in, and finish rolling.

When all the cabbage rolls are made, empty the water from the pot. Put the old outer leaves, and any "too-small to roll" leaves in the bottom. Arrange the cabbage rolls. Put about 3-4 cups of water in the pot, cover and simmer for about 30 minutes. (This is to cook out the fat from the pork.)

Remove the water from the pot (you can use a baster, or remove the cabbage rolls and empty the pot). Put the cabbage leaves back in the bottom of the pot and arrange the cabbage rolls on top.

Mix together the rest of the crushed tomatoes and any leftover gravy you have. Pour over the cabbage rolls and simmer for about another 45 minutes. I also make these in a pressure cooker.