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Ingredients

⅔ cup water ⅓ cup uncooked white rice 8 cabbage leaves 1 pound lean ground beef ¼ cup chopped onion 1 egg, slightly beaten 1 teaspoon salt ¼ teaspoon ground black pepper 1 (10.75 ounce) can condensed tomato soup

Nutrition Info

223.1 calories carbohydrate: 13.3 g cholesterol: 65.8 mg fat: 13.1 g fiber: 0.9 g protein: 12.8 g saturatedFat: 5 g servingSize: - sodium: 656.9 mg sugar: 3 g transFat: : - unsaturatedFat: : -

In a medium saucepan, bring water to a boil. Add rice and stir. 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. Mix thoroughly.
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.

8 cabbage rolls

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.