1 head cabbage (about 3 1/2 lb.)
2 lbs. ground steak
1 tbsp. salt
1/2 tsp. pepper
1 c. rice
1 chopped onion
1 tbsp. Crisco
1 can tomato soup
1 egg

To prepare cabbage, cut deeply around core to loosen leaves. Boil cabbage about 5 minutes. Take leaves apart and set aside.

Saute onions in shortening. Place chuck in bowl and mix in sauteed onions. Parboil rice and add to mixture. Add salt, pepper and egg to meat and mix well.

Place by tablespoon in center of each cabbage leaf. Roll up and tuck in sides. Place unused cabbage leaves in bottom of large (8 to 10 quart) saucepan.