1 can (26 Oz. Size) Campbell’s Tomato Soup
2 cans Water (use The Soup Can)
½ cups White Rice
1 pound Ground Beef
Salt And Pepper, to taste
1 whole Medium Onion, Chopped
1 whole Egg
1 head Cabbage
Preheat oven to 350 F.
Pour tomato soup into a roasting pan and then add two cans of water. Stir and set aside.
Cook rice according to package instructions for parboiled; drain and rinse. Mix rice with ground beef, salt and pepper, chopped onion and egg. Set aside.
Core the head of cabbage and then drop it into a stock put filled 3/4 of the way with lightly salted water (cabbage will float). Bring it to a boil and then let it cook for no more than a minute, just enough to loosen the leaves. Gently pull leaves apart with tongs, draining them in a colander.
Once cool enough to handle, take one of the cabbage leaves and spoon beef and rice mixture into the center. Fold sides in, roll it up and place it thick rib side down into the roasting pan. Repeat with the rest of the filling and cabbage leaves.
Cover pan with foil and bake for 1 hour. Serve hot with mashed potatoes.