In a large bowl add mix Chop Meat, Egg, and Salt and Pepper then add the Rice.
Add one can of Tomato soup to chop meat mixture, mix well.
Set mixture until ready to stuff the cabbage leaves.
To prepare the Cabbage leaves Boil water in a pot big enough to hold a head of cabbage.
Then cut out the core of the cabbage and place the head of cabbage in the hot water then wait 2-3 minutes take out cabbage and start removing the outer leaves set them aside.
Repeat until all leaves are removed.
Starting with the larger leaves place around 1/3 cup of the filler mixture in center of leave.
Fold leave in half- Tuck in the left and right side of leave and then roll the rest of the way.
Repeat until leaves or mixture is finished (as the leaves get smaller use less filler).
If you cook on top of stove method- Line bottom of pot with any leftover un-stuffed leaves to prevent burning of stuffed cabbage.
Then line pot with a row of stuffed cabbage and add some tomato soup.
Repeat until you placed all stuffed cabbage in the pot.
Cook on a simmer for around 1 ½ hour.
If you use the Oven or a Roasting Oven Pre-heat oven to 375 in a baking dish line stuffed cabbage in rows then add tomato soup for each row Cook for 1 hour with a lid then remove lid and cook ½ hour more (except dont remove lid in the roasting oven).