In a large, wide saucepan bring slightly salted water to a boil. Cook for 2-4 minutes, until softened; drain water.

In a medium mixing bowl, combine ground beef, rice, egg, salt, pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide beef mixture evenly among the cabbage leaves. Roll and Securewith a toothpick or kitchen string.

In a large skillet over medium heat, place cabbage rolls, and pour the remaining tomato soup over the top. Cover and bring to a boil.

Reduce heat to low and simmer for about 40 minutes, stirring and basting with liquid often. Serve hot.