12 lg. cabbage leaves
2 c. (1 lb.) ground beef
2 c. (1/2 inch) soft bread crumbs
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/2 c. chopped onion
2 eggs
1 (#1) can condensed cream of tomato soup

Parboil cabbage leaves for 5 minutes. Combine beef, soft bread cubes, salt, pepper, garlic salt, onion and eggs. Form meat mixture into 12 oblong patties. Place a meat patty on each of the cabbage leaves. Roll up in cabbage leaf, and fasten leaves to meat with toothpicks. Place stuffed cabbage leaves into skillet. Pour undiluted tomato soup over them. Cover and cook at low heat for 45 minutes.