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

Cook cabbage in salted water a few minutes to soften; drain. Mix 2 tablespoons soup with remaining ingredients. Divide meat mixture among cabbage leaves; fold in sides and roll up (secure with toothpicks, if necessary). In skillet, place rolls, seam side down; pour remaining soup over. Cover; cook over low heat for 40 minutes. Stir occasionally, spooning sauce over rolls. 4 servings. (I often use spaghetti sauce instead of the tomato soup.)