Make stuffed cabbage with rice and hamburger by first adding 1/3 cup of rice to 2/3 cup of boiling water, and then reducing the heat to a simmer for 20 minutes. Meanwhile, boil 8 cabbage leaves for no more than four minutes. In a bowl, mix 1 pound of ground beef with the rice, 1/4 cup of chopped onion, 1 beaten egg, 2 tablespoons of tomato soup, and salt and pepper.
Spoon the meat mixture into the cooked leaves, and roll them up. Arrange the stuffed cabbage in a skillet with 1 can minus 2 tablespoons of tomato soup. Bring the soup to a boil, and then reduce the temperature to a simmer for 40 minutes.
Another recipe calls for sauteing 1 diced yellow onion and 2 minced garlic cloves in 1 tablespoon of olive oil, and then removing the vegetables from the heat. Bring 2 cups of crushed tomatoes, 1 tablespoon of sugar and 1 tablespoon of cider vinegar to a boil, and then simmer the sauce for 10 minutes. Layer 1 cup of the tomato sauce over boiled shredded cabbage in a baking dish, and set aside the rest for later.
Combine the sauteed onion, 3/4 cup of cooked rice, 1/2 pound of ground beef chuck, 1 egg, and salt and pepper to taste in a bowl, and then roll it in 8 boiled cabbage leaves. Place the rolls in the baking dish, pour the reserved tomato sauce over the top, and bake them covered with foil at 375 Fahrenheit for 40 minutes. Remove the foil, and bake the rolls for another 10 minutes.