8 lg. cabbage leaves
1 lb. ground beef
1/2 c. cooked rice
1/2 c. chopped onion
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) can condensed tomato soup

Cook cabbage leaves in boiling, salted water a few minutes to soften; drain. Cook rice. Combine beef, rice, onion, egg, salt, and pepper with 2 tablespoons soup. Divide meat mixture among cabbage leaves; roll and secure with toothpicks or string. Place cabbage rolls in skillet and brown; pour remaining soup over. Cover. Simmer over low heat for 1 hour. Stir often, spooning sauce over the rolls.