2 lbs. ground beef
3/4 c. cooked rice
1 lg. egg
1 onion, chopped fine
1/2 tsp. salt & pepper
6-8 loose lg. cabbage leaves

Remove loose outer leaves from head of cabbage. Scald these in boiling salt water just to wilt a bit. Take and set these on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. Place in crock pot. Pour over all a sauce of 1 can tomato soup, juice of 1 lemon, 1 teaspoon sugar, dash of salt and pepper and 1/2 can of water. Cover and cook on low for 7 to 9 hours.