8 lg. cabbage leaves
1 c. cooked rice
1 egg, slightly beaten
1/4 tsp. pepper
1 lb. ground beef
1/4 c. chopped onion
1 tsp. salt
1 can tomato soup

Cook cabbage leaves in boiling, salted water to soften; drain. Combine beef, rice, onion, egg, salt, and pepper with 2 tablespoons soup. Divide meat mixture among cabbage leaves. Roll and secure with toothpicks. Place rolls in skillet; cover with soup. Cover; cook over low heat 40 minutes. Spoon sauce over rolls while cooking.