1 head cabbage
1 1/4 lb. ground beef
1/2 tsp. pepper
2 tsp. salt
1 c. cooked rice
1 sm. onion (chopped)
1 egg
1/2 tsp. poultry seasoning or thyme
1 can tomato soup
Water

Cook cabbage in boiling water until you can remove the leaves; drain. Cook rice according to package directions (I use Minute Rice). Combine beef, pepper, salt, cooked rice, onion, egg and poultry seasoning or thyme. Place meat mixture into individual cabbage leaves (about 2 tablespoons). Roll and secure with toothpicks. Place cabbage rolls in large kettle. Cover with soup and enough water to barely cover. Cover, cook over low heat for 40 to 50 minutes. Stir often, spooning sauce over rolls.