8 lg. cabbage leaves
1 lb. ground beef
1 c. cooked rice; optional
1/4 c. chopped onion
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. pepper
1 can tomato soup

Cook cabbage leaves in boiling salted water for just a short time, only to soften. Drain. Combine beef, rice, onion, egg, salt, pepper and 2 tablespoons of soup. Divide meat mixture among cabbage leaves. Roll and secure with toothpicks. Place cabbage rolls in skillet; pour remaining soup, thinned with a little water, over them. Cover and cook over low heat about 40 minutes. Stir often, spooning sauce over rolls. 4 servings.