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

Preparation

Cook cabbage in water for a few minutes to soften.
Mix 2 tablespoons soup with rest of ingredients.
Divide mixture among cabbage leaves; fold in sides.
Roll up and secure with toothpick. In skillet, place roll, seam side down.
Pour on soup.
Cover and simmer for 40 minutes.
Stir now and then.
Spoon sauce over rolls.