12 to 14 cabbage leaves
1 lb. ground round
1/2 tsp. salt
2 tbsp. chili sauce
1 can tomato soup
1/2 c. chopped onions
1 egg, beaten
1/2 c. uncooked rice

Mix in order. Wilt 12 to 14 cabbage leaves in boiling water for 2 to 3 minutes. Divide meat mixture into even portions and wrap in wilted cabbage. Fasten with toothpicks. Arrange rolls in Dutch oven. Mix can of tomato soup and 1 cup water; pour over rolls. Cook slowly 1 hour.