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

Cook cabbage leaves in boiling salted water for a few minutes to soften. Drain. Combine beef, rice, onion, egg, and pepper with 2 tablespoons soup. Divide meat mixture among cabbage leaves, roll and secure with toothpicks. Place rolls in skillet and pour soup over all.

Cover and cook over low heat until tender for about 40 minutes. Spoon sauce over rolls.