1 lb. ground beef
2/3 c. uncooked rice or 1 c. uncooked instant rice
1 tsp. salt
Pinch of pepper
1/8 tsp. garlic powder
1 egg
1 sm. onion, chopped fine
1 lg. or 2 sm. heads cabbage
2 cans tomato soup

Boil large pot of water for head of cabbage. Core cabbage and place in boiling water. As leaves begin to wilt take them off and out with tongs. Set aside to cool. Pare down thick vein.

Mix beef and rice, salt, pepper, onion and egg together. Roll in cabbage leaf about a small handful of meat or large tablespoonful depending on size of leaf. Chop up left-over small cabbage leaves and put in bottom of pan. Lay cabbage rolls in layers in the pan. Cover with tomato soup and water to cover. Simmer 1 to 2 hours or until rolls and rice are tender.