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Ingredients:
8 large cabbage leaves
1 can tomato soup
1 pound ground beef
1 cup cooked rice
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp pepper
Method:
Cook cabbage leaves in boiling water for about 10 minutes to soften. Drain. Mix 2 tablespoons of the soup and rest of ingredients. Divide the mixture among cabbage leaves. Fold the sides in, roll up, and secure with toothpicks.
In large skillet, place rolls, seam side down. Add rest of soup to pan, cover, and simmer for 40 minutes, stirring often to avoid sticking. Spoon soup over cabbage rolls often while stirring.
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