Preparation

• Gather all ingredients.
• Bring water and rice to a boil in a saucepan.
• Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
• Meanwhile, 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.
• Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
• Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.
• Bring one end of the cabbage leaf over the mixture.
• Roll and tuck in the ends to prevent the filling from falling out.
• Place cabbage rolls in a large skillet over medium heat.
• Pour remaining tomato soup on top.
• Cover and bring to a boil; reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
• Serve and enjoy!