Step 3: 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. Mix thoroughly.
Step 4: Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
Step 5: 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.
Pure joy in the mouth! I love snagging these right when they are hot from the oven!.
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