8 lg. cabbage leaves
1 c. (10 3/4 oz.) Campbell's 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 rest of ingredients. Divide mixture among cabbage loaves; fold in sides; roll up (secure with toothpicks). In skillet, place rolls seam side down; pour on soup. Cover. Simmer 40 minutes. Stir now and then; spoon sauce over rolls. Makes 4 servings.