Cabbage Rolls

by Kim

Comfort food.  My Grandmother used to make these all the time!  This is the stove-top version.

1/3 cup (as measured uncooked) white rice, cooked
8 cabbage leaves
1 lb lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp ground black pepper
1 10.75 oz can condensed tomato soup

In a large saucepan, bring salted water to a boil and add cabbage leaves.  Cook 2 to 4 minutes or until softened; drain.

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

Divide beef mixture evenly among cabbage leaves.  Roll and secure them with toothpicks.

In a large skillet over medium heat, place cabbage rolls and pour 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.