onion, finely chopped
(10 oz) tomato soup, divided
Cook cabbage leaves in boiling, salted water for a few minutes to soften; drain.
Combine beef, rice, onion, egg, salt and pepper with 2 Tbsp. soup.
Divide meat mixtrue among cabbage leaves; roll and secure with toothpicks or string.
Place cabbage rolls in skillet; pour remaining soup over. Cover and cook over low heat about 40 minutes. Stir often and spoon sauce over rolls while cooking.