8 cabbage leaves
1 lb. ground beef
1 1/2 c. soft bread crumbs
1/2 c. finely chopped onions
2 eggs
1 1/2 tsp. salt
1/4 tsp. garlic salt (optional)
1 can cream of tomato soup

Drop cabbage leaves in boiling water for 5 minutes. Drain. Combine all ingredients except soup. Shape into oblong rolls and wrap in cabbage leaves, fasten with toothpicks. Place soup in skillet and add cabbage rolls, cover and bake to a boil. Simmer 30 to 35 minutes.