I love stuffed cabbage, and I love tomato soup, so this recipe is perfect in my book. I got this recipe back in 1978 when I got married in a cookbook a friend made for me, and I've been making it ever since
1Preheat oven to 350 degrees. Spray a 9x13 inch glass baking dish with nonstick cooking spray; set aside.
2In a large saucepan, boil 4 cups water and add rice to cook; turn heat to medium after it boils. Cook 8 minutes and when done, drain bag and pour rice into bowl.
3Boil 4-6 cups of salted water in a large pan and add cabbage leaves. Cook 5 minutes and remove with a slotted spoon onto a plate; set aside while making filling.
4To make filling, in a large bowl mix beef, onion, egg, salt, pepper, garlic powder and 3 Tablespoons of the tomato soup. Add 1 cup of the cooked rice and mix well.
5On a flat surface, lay out the first cabbage leaf and cut out the thick stem. Spoon about 1/3 cup of the beef mixture in the middle of the cabbage. Fold the sides over and roll closed. Secure with a toothpick.
6Repeat with other 7 cabbage leaves, placing in the prepared baking dish. In a medium bowl combine remaining tomato soup with worcestershire sauce and whisk. Pour over stuffed cabbage in pan. Cover with foil and bake 1 hour.