Ingredients

• 2/3 cup water
• 1/3 cup uncooked white rice
• 8 cabbage leaves
• 1 kilogram ground beef
• 1/4 cup chopped onion
• 1 egg, lightly beaten
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 1 can tomato soup

Preparation

1. In a medium-sized pot, bring the water to a boil. Add the rice and stir. Reduce the heat, cover, and let it simmer for 20 minutes until the rice is tender.
2. Meanwhile, bring a large pot of salted water to a boil. Add the cabbage leaves and cook them for 2 to 4 minutes until they are tender. Drain and set aside.
3. In a medium-sized mixing bowl, combine the ground beef, cooked rice, chopped onion, beaten egg, salt, pepper, and 2 tablespoons of tomato soup. Mix the ingredients thoroughly.
4. Divide the beef mixture evenly among the cabbage leaves. Roll each leaf tightly and secure with kitchen thread or string.
5. Place the cabbage rolls in a large skillet over medium heat. Pour the remaining tomato soup over the rolls. Cover the skillet and bring to a boil. Reduce the heat to low and let it simmer for about 40 minutes, occasionally skimming and draining any excess liquid.