Cabbage Rolls

2 lbs lean ground beef
1 large onion, minced
1 C cooked rice, white or brown
1 T Worcestershire sauce
1 egg
2 tsp salt
1 tsp pepper
1 large cabbage

Sauce
2 cans tomato soup
1-28 oz can stewed tomatoes

Place cabbage head in several inches of water and steam for several minutes, which will help the leaves to peel off easier. Cut away the thick part in the middle of each leaf so you have nice thin leaves to roll your meat in. Swiss chard and beet top leaves also work really well and add a little different flavor and color.  Prepare your cabbage leaves.  Mix all the other ingredients together well with your hands.  Place a large spoon of meat filling on each cabbage leave and roll up. If you choose to leave some without the cabbage, just form meat balls.  Layer inside of crock pot.  Combine sauce ingredients and pour over cabbage rolls.  Set your pot on low and cook seven to nine hours.  Serve over mashed potatoes or rice. Leftovers freeze well. You can also bake these in the oven on 350 degrees for 1 1/2 hours.