Stuffed Cabbage - cooking recipe

Ingredients

8 large cabbage leaves
1 (10 3/4 oz.) can tomato soup
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 for a few minutes to soften.
Drain.
Mix 2 tablespoons soup with the rest of the ingredients.
Divide mixture among cabbage leaves, fold in sides and roll up, securing with toothpick.
Place rolls seam side down in pot and pour soup over them.
Cover and simmer 40 minutes. Stir now and then spooning sauce over rolls.