1 head cabbage
1 c. minute rice, cooked & cooled
1 lb. lean ground beef
1 onion, chopped
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 can Campbell's cream tomato soup, undiluted
1/2 c. water

Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls. Set remaining cabbage aside.

Combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup tomato soup; mix well. Put 2 to 3 tablespoons of meat mixture on each cabbage heat. Fold in sides and roll up leaf completely to enclose meat, line a Dutch oven with leftover cabbage.

Combine remaining soup and water. Pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to boil; reduce heat and simmer for 1-1 1/2 hours. Remove rolls and cabbage. Thicken sauce. Spoon over rolled cabbage.