Stuffed Cabbage Rolls

In a medium saucepan, bring water to a boil.

Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil.

Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup.

Divide the beef mixture evenly among the cabbage leaves.

Roll and secure them with toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top.

Cover and bring to a boil.

Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.