Boil cabbage in plain water until leaves are soft.
Cool in ice water. Remove individual leaves, discarding any split or damaged ones.
Mix meat, eggs, onions (which have been sauteed in butter), salt, pepper and parsley and 1/2 of tomato sauce with cooked rice for stuffing. Set aside.
Use other 1/2 can of sauce to layer in bottom of roasting pan.
Lay out a leaf, spine down (can trim spine if too thick). Put 1-2 tbsp of filling in center of leaf. Fold over top of leaf then fold in the sides and the fold up the bottom to create a packet. Continue until you run out of stuffing.
Arrange leaves in roasting pan as you go Then when done,use extra cabbage leaves to cover the contents of pan..When leaves are complete, pour both tomato soup over the contents of the roasting pan.
Melt salt pork in frying pan and pour over top of stuffed cabbage.
Bake covered in 350º oven for two hours.