Stuffed Cabbage Rolls - cooking recipe

Ingredients

8 large cabbage leaves
1 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 a few minutes to soften.
Drain.
Combine
2
tablespoons
soup
with remaining ingredients.
Divide
meat mixture into 8 balls.
Place 1 ball on each cabbage
leaf.
Fold
in sides of leaves.
Roll up and secure with toothpicks, if necessary.
Place rolls, seam down, in heavy skillet.
Pour remaining soup over rolls.
Cover and cook over low
heat for 40 minutes, spooning sauce over rolls occasionally.