2 lbs. ground beef
1 egg
1/2 c. uncooked rice
1 med. onion, minced
1 tsp. salt
3/4 tsp. pepper
1/2 c. milk
1 c. cracker crumbs

Mix ingredients well and form into balls. Cut core from large head of cabbage, submerge in boiling water. Let stand 10 minutes until leaves are softened. Remove leaves and wrap a leaf around each meatball. Fasten with toothpick. Place in roaster.

Pour over top, 2 cans tomato soup mixed with 1/4 cup catsup and 1 can water. Bake approximately 1 1/2 hours at 325 degrees. Let stand 20 minutes before serving. May add small potatoes during last half of cooking if desired.