1 lb. ground beef
1 1/2 c. cooked rice
1 egg
1 med. onion, chopped (about 1 c.)
1 can condensed tomato soup, divided
Water
1 tsp. salt, divided
1/4 tsp. pepper
1 head cabbage (about 3 lbs. cored)

In medium bowl mix well beef, rice, egg, onion, 1/4 cup each soup and water, 1/2 teaspoon salt and the pepper; set aside.

Place cabbage in large saucepan and add 1/2 cup boiling water and remaining 1/2 teaspoon salt. Cover and steam 5 minutes or until outer leaves are limp and can be removed easily. Drain in colander or on paper towels. Continue steaming cabbage, removing remaining leaves as they become limp (there should be about 12). With sharp knife cut out hard rib from each leaf. Place rounded 1/4 cup filling on each leaf; roll up, folding ends under to enclose filling. Place seam side down in greased 13x9x2 inch baking dish.