1Peel a few layers of cabbage off of the head and place in a saucepan with about an inch of water and steam just a few minutes to slightly wilt the cabbage to be able to wrap easier.
2While cabbage is wilting, in a large bowel combine with the ground beef the rice, pepper, egg, tomato sauce, onion soup mix, Worcestershire sauce, garlic powder. Mix together well.
3Peel and quarter carrots. Peel and halve potatoes. Cut remainder of cabbage into wedges. Cut tops off of green bell peppers and remove seeds.
4Take about 1/4 to 1/3 cup of meat mixture and wrap with cabbage leaves. Fill bell peppers with meat mixture. Put cabbage rolls and peppers in bottom of Dutch oven. Add potatoes, carrots and cabbage wedges. Mix tomato soup with 1 can of water and pour over mixture. Season with pepper on top. Cover and bring to a slight boil. Reduce heat and cook on low/medium heat for approx 1-1/2 hours or until meat is thoroughly cooked. Can also bake covered at 350 for same amount of time.