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Cabbage Rolls

1 md Head of cabbage
1 lb Ground beef
1 c Cooked rice
1 Egg
1 md Onion; finely chopped
8 oz Tomato sauce
1 ts Salt
1/4 ts Pepper
1/4 ts Garlic salt
2 cn Campbell's tomato soup; undiluted

Put water on to boil in large Dutch oven. While water is on to boil, start mixing other ingredients.

Mix by hand ground beef, rice, salt, pepper, garlic salt, chopped onion and tomato sauce. Do this until thoroughly mixed. Then add egg and mix again.

As water comes to a boil, put in 2 or 3 cabbage leaves and allow to completely soften. While leaves soften portion out 12 equally sized scoups of ground beef mixture on wax paper.

Using large cutting board, place fully softened leaves, one at a time, with base of stems facing you. Lay one scoup of ground beef mixture at base of stem and roll leaf over the ground beef mixture, folding the sides of the leaf in to seal ends and hold beef in place.

Place cabbage rolls in large ungreased baking dish with seam side down. Spread tomato soup evenly over top of cabbage rolls.

Preheat oven to 350 degrees and bake covered for one hour.

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