Preheat oven 350º Bring a pot of water to a boil
Mix beef and pork together. Stir in onion, cooked rice, salt, pepper, garlic salt, and 1/2 c of tomato soup. Mix well.
Core head of cabbage, place in boiling water and boil until partly cooked.
Separate leaves and trim stems. Reserve 24-32 whole leaves
Cut remaining leaves and line the botton of a large roasting pan
Lightly pack a small handfull of meat mixture and place on center of leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased.
Lay rolls on top of torn cabbage in pan. Place sauerkraut evenly over rolls.
Sprinkle 1-2 tbsp sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
Bake for 1 1/2 hours or until cooked through.