1 lg. head cabbage
1 lb. ground beef
1 egg
3/4 c. bread crumbs
3/4 c. Minute Rice
3/4 c. ketchup
1 can tomato soup
Spices as desired Oregano, Thyme, Black pepper
1 lg. boiler pot to prepare the cabbage leaves

Remove cracked leaves from head of cabbage. Thoroughly remove core from cabbage. Place cabbage in deep boiler and fill with water. Boil until leaves begin to soften and come loose with little or no help. DO NOT OVERCOOK TO POINT THAT LEAVES BEGIN TO BREAK UP.

With exception of tomato soup, thoroughly mix remaining ingredients. As cabbage leaves soften and come loose (you may have to help a bit), remove from boiling water with tongs. Carefully peel rib from back of cabbage down to leaf. Place enough mixture on leaf to allow leaf to be tightly rolled. Place rolls in 2 inch (or deeper) casserole dish. Mix tomato soup and 1/2 can water to form sauce. Pour over cabbage rolls.

Bake in 325 degree oven for 90 minutes covered. Uncover and cook for approximately 30 minutes.