Beef Stuffed Cabbage Rolls

Combine ground beef, rice, egg, 1 1/2 teaspoons salt and pepper; stir well.

Cook cabbage leaves in boiling salted water 5 to 8 minutes or until just tender; drain.

Place equal portions of meat mixture in center of each cabbage leaf; fold ends over and fasten with wooden pick.

Saute onion in butter in a large skillet until tender, but not brown.

Add tomato soup and remaining ingredients, stirring well; simmer 10 minutes.

Place cabbage rolls in the tomato mixture; cover and simmer 1 1/2 to 2 hours. Makes 6 servings.