8 lg. cabbage leaves
1 (10 oz.) can tomato soup, condensed, undiluted
1 lb. ground beef
1 c. cooked rice
1/4 c. onion, chopped
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. pepper

Cook cabbage leaves in salted water until softened; drain. Combine 2 tablespoons of soup with all other ingredients. Divide mixture into 8 balls and place each in a cabbage leaf. Fold in the sides of leaves and roll up. Secure with toothpicks.

Place cabbage rolls, seam side down, in casserole dish. Pour remaining soup over rolls. Cover and cook on low heat for 40 minutes, occasionally spooning sauce over the rolls.