Stuffed Cabbage Rolls

1 pound ground beef
1 cup cooked rice
1 egg
1 teaspoon salt
Dash of pepper
1 can cream of tomato soup (unprepared)
1 head of cabbage

Cook cabbage leaves in boiling salt water a few minutes. Drain. Combine meat, rice, egg, salt, and pepper. Then add 2 Tablespoons of the tomato soup. Divide meat mixture among cabbage leaves, secure with toothpicks. Pour the remaining tomato soup over rolled cabbage leaves. Bake in preheated 350 degree oven for 1 hour. Serves 8.