8 large cabbage leaves
1 can condensed tomato soup
1 lb lean ground beef*
1 cup cooked brown rice
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp pepper
Cook cabbage leaves in a large pan of boiling, salted water for a few minutes, just until softened; drain and allow to cool enough to handle.
In a large mixing bowl combine 2 tablespoons of the soup with the beef, rice, onion, egg, salt, and pepper. Divide the mixture among the 8 cabbage leaves. Fold the sides of the cabbage leaves in over the mixture and roll up. Secure rolls with toothpicks.
In a large skillet with a lid, place the cabbage rolls seam side down. Pour the remaining soup over the rolls.
Place lid on skillet and bring to hot over medium-low heat. Reduce heat to low and simmer 40 minutes. Stir occasionally, spooning sauce over the rolls.