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

Pour boiling water over cabbage leaves and let stand for 5 minutes. Season meat, add onion, rice and beaten egg. Roll a portion of the filling into each leaf. Fasten ends with toothpicks. Place in crock pot and cook on low for 10 to 12 hours. Maybe left on longer. Fix the night before for supper the next day. Tastes better the 2nd or 3rd day.