8 lg. cabbage leaves
1 egg, slightly beaten
1 (16 oz.) can condensed tomato soup
1/4 c. chopped onion
1 lb. ground beef
1/4 tsp. pepper
1 tsp. salt
1 c. cooked rice

Cook cabbage leaves in boiling salted water a few minutes to soften, drain. Combine beef, rice, onion, egg, salt, and pepper with 2 tablespoons soup. Divide meat mixture among cabbage leaves, roll and secure with toothpicks. Place cabbage rolls in skillet, pour remaining soup over them. Cover and cook over low heat about 40 minutes. Stir often, spooning sauce over rolls.