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.