8 lg. cabbage leaves
1 lb. ground beef
1 c. cooked rice
1/4 c. chopped onion
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz.) can condensed tomato soup

Cook cabbage leaves in boiling salted water a few minutes to soften; drain. 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; pour remaining soup over. Cover; cook over low heat about 40 minutes. Stir often, spooning sauce over rolls. 4 servings.