Cabbage Rolls

• 8 large cabbage leaves
• 1 lb ground beef
• 1 cup cooked rice
• 1/4 cup chopped onion
• 1 egg, slightly beaten
• 1 tsp salt
• 1/4 tsp pepper
• 1 can (10.75 oz) tomato soup

Cook cabbage leaves in boiling salted water until soft; drain. Mix next 6 ingredients and add 2 T of the soup. Divide mixture among the leaves. Roll; secure with toothpicks if needed. Place in a skillet and pour the remaining soup over the leaves, Cover; cook over low heat 40 minutes or until meat is cooked through. Stir often, spooning the sauce over the cabbage rolls.

I realize a name like 'Cabbage Rolls' doesn't exactly conjure up an image of gourmet cooking, but I actually really like these. This was another recipe out my sweet nunnery cookbook, and I gotta say, these ladies of the cloth are 2 for 2.