1 head of cabbage
1 1/2 pounds ground beef
1/2 cup minute rice (I've used cooked regular rice)
1 egg
salt and pepper
1/2 cup finely chopped onion
2 cans tomato soup

Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper together. Form a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the 2 cans soup and 2 cans water. Place cabbage rolls in the Dutch oven. Pour soup and water over cabbage rolls. Cover and simmer for 1 1/2 to 2 hours.
Serves 6.