Stuffed Cabbage Rolls

I finally made these and they were really good. Everyone in my family loved them. 

Servings: 8


2/3 cups water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound ground beef
1/4 cup onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 oz) can condensed tomato soup

Directions:
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.