8 lg. cabbage leaves
1 lb. ground beef
1/4 c. chopped onion
1 tsp. salt
1 (10 3/4 oz.) tomato soup
1 c. rice
1 egg, slightly beaten
1/4 tsp. pepper

Cook cabbage in salted water a few minutes to soften; drain. Mix 2 tablespoons soup with remaining ingredients. Divide meat mixture among cabbage leaves; fold in sides and roll up (secure with toothpicks). Place rolls in skillet seam side down. Pour remaining soup over rolls. Cover. Cook over low heat for 40 minutes. Stir occasionally spooning sauce over rolls.