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

Cook cabbage leaves in boiling, salted water a few minutes to soften. Drain. Combine beef, rice, onion, egg, salt, and pepper with 2 tablespoons soup. Divide mixture among leaves; roll and tuck in ends. Place rolls in skillet. Pour soup over cover; cook over low heat about 40 minutes. Stir often, spooning sauce over rolls. Makes 4 servings.