Mix beef, rice, salt, bread crumbs, egg, onion, pepper and milk well. Form into balls about the size of a golf ball.

Cut core from cabbage and submerge in boiling water. Let stand 10-15 minutes until leaves soften. Remove leaves from head of cabbage (carefully - they're hot!) and wrap around meatballs.
Secure with a toothpick.

Place leftover cabbage leaves in the bottom of a crock pot and place the cabbage bundles on top. Add the tomato soup and catsup. Add water if needed (but not much). Cook on high for 4 hours then turn to low and cook 4 hours more.

Great served with mashed potatoes and bread or corn muffins.