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

Cook cabbage in salted water a few minutes to soften (drain). Mix 2 tablespoons soup with remaining ingredients. Divide meat mixture among leaves. Fold in sides and roll up (secure with toothpick). In skillet place rolls seam side down and pour remaining soup over rolls. Cover and cook over low heat for 40 minutes. Stir occasionally. Spoon sauce over rolls. Makes 4 rolls.