Cabbage Rolls

Use sharp knife to cut the core from a head of cabbage. Put the head into a large kettle of boiling water to steam. Remove from the water when the leaves are soft and pliable. Pare down the center vein of the leaf before filling.

Filling:
2 lbs. ground chuck
1 cup rice cooked and drained
1 medium onion chopped and sauteed in oleo
salt and pepper to taste

Mix together. Use 2 Tbsp. of filling for each leaf. Put into roaster lined with cabbage leaves. Sprinkle salt over rolls. Mix 1 can tomato soup and 1 can water and pour over rolls. Cover with cabbage leaves. Bake at 325 degrees until cabbage is tender.