8 lg. cabbage leaves
1 lb. ground beef
1 c. cooked rice
1 1/2 c. chopped onion
1 egg, slightly beaten
1 tsp. salt
1/2 tsp. pepper
1 can (10 1/2 oz.) condensed tomato soup

Cook cabbage leaves in boiling salted water a few minutes to soften, drain. Combine beef, rice, onion, egg, salt and pepper with 2 tablespoon soup. Divide meat mixture among cabbage leaves, roll and secure with toothpicks or string. Place cabbage rolls in skillet, pour remaining soup over and cover. Cook over low heat or in oven for 40 minutes. Stir often spooning sauce over rolls. Use stewed tomatoes in place of soup if desired. Bake at 325 degree oven.