8 large cabbage leaves
1 lb. ground beef
1 1/2 c. soft bread crumbs (1 3/4 slices bread)
1/2 c. finely chopped onion
2 eggs, beaten
1 1/2 tsp. salt
1/4 tsp. pepper
dash of garlic salt or powder
1 (10 3/4 oz.) can tomatoes or cream of mushroom soup

Boil cabbage leaves in boiling water 5 minutes. Drain. Combine remaining ingredients. Shape meat mixture in 8 rolls. Wrap each in a cabbage leaf and secure with a toothpick. Pour soup into skillet. Add rolls. Cover and bring to a boil. Reduce heat. Simmer 35 minutes, spooning sauce over occasionally.