In a medium saucepan bring water to boil. Add rice and stir. Reduce heat, cover and simmer 20 minutes. Meanwhile, bring a large wide saucepan of lighty salted water to a bowl. Add cabbage leaves and cook for 2 to 4 minutes until softened. Drain. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons sauce. Mix. Divide the meat mixture between the cabbage leaves and roll and secure them with toothpicks. In a large skillet over medium heat, place the cabbage rolls and pour the remaining sauce over the top. Cover and bring to a boil, then reduce to low to simmer for 40 minutes.