1 head cabbage, med size (3 lb.)
1 c. rice
1 c. boiling salted water
1 lg. onion, chopped
1 lb. ground beef
4 tbsp. butter or bacon fat
1 egg
1 tsp. salt
1/4 tsp. pepper
1 can condensed tomato soup
1 soup can water

Core cabbage. Remove outer leaves and save to cover the rolls during baking, to prevent scorching. Cook cabbage in kettle of boiling salted water about 20 to 30 minutes. Carefully remove leaves with tongs one at a time as they wilt. Let stand until cool enough to handle. Trim heavy center vein to facilitate folding and rolling, and cut large leaves in half. Wash rice; add to boiling salted water. Cook only until water is absorbed. Saute chopped onion and ground beef in butter or bacon fat. Combine with rice, egg, salt and pepper.

Into each leaf place about a heaping tablespoon of the meat mixture, and wrap as you would a package. Place seam side down in layers in large pot or greased roaster. Pour the tomato soup and water over the rolls, adding more water if necessary. Place the reserved outer leaves over the top. Cover pot and cook over low heat about one hour or cover roaster and bake at 325 degrees for two hours or until done. Serve hot. They are even better when reheated on the second or third day.