1 head cabbage (about 3 lb.)
1 lb. ground beef
1 chopped onion
3/4 c. cooked rice
1 egg
1/4 c. milk
2 tsp. salt
1/8 tsp. pepper
10 1/4 oz. can condensed tomato soup

Remove 10 whole cabbage leaves. Place in small amount of water over low heat for several minutes to soften. Drain. Combine all ingredients except tomato soup. Place 1/4 cup filling on each leaf. Roll. Line casserole with balance of leaves, then rolls, then tomato soup, and one can water. Cook covered 1 1/2 hours. Makes 10 rolls.