Stuffed Cabbage Rolls - cooking recipe

Ingredients

8 large cabbage leaves
1 (10 3/4 oz.) can condensed tomato soup, undiluted and divided
1 lb. ground beef
1 c. cooked rice
1/4 c. chopped onion
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. pepper

Preparation

Cook cabbage leaves in salted water a few minutes to soften. Drain.
Combine 2 tablespoons soup with remaining ingredients. Divide meat mixture into 8 balls and place one in each cabbage leaf.
Fold in sides of leaves and roll up, securing with toothpick.
Place rolls, seam side down, in skillet.
Pour remaining soup over rolls.
Cover; cook over low heat for 40 minutes, spooning sauce over rolls occasionally.