1 lg. head cabbage
1/2 lb. hamburger
1 c. rice, cooked
1 onion, minced
2 tbsp. fat
1 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) tomato soup
1/2 c. sour cream

Remove outer leaves of cabbage head and cook in salt water for about 5 minutes until leaves are flexible. Drain and cool. Add minced onion to fat and brown slightly. Add ground meat, cooked rice and seasonings. Start rolling from the rib end after dropping a tablespoon of mixture on stem end. Close with a toothpick or tie with a thread. Place bundles in baking pan and pour undiluted soup over them, bake at 350 degrees for 45 minutes. Add sour cream 5 minutes before serving.