Spray a medium saucepan with non stick spray. Add onions and garlic. Cook over medium heat for 2 mins., stirring often. Add broth and rice. Bring to a boil. Reduce heat to medium-low. Cover and cook for 20-25 minutes, until rice is tender and liquid has been absorbed. Stir occasionally.
Meanwhile, bring a large pot of water to a boil. Cut cabbage into 8 wedges for 5 minutes. Drain. Remove tough inner pieces. Seperate individual leaves and set aside.
Combine cooked rice with turkey, egg white, parsley, marjoram, salt, and pepper. Mix well, (using your hands works best).
Spray a 13x9" baking pan with non-stick spray. Line bottom with 1/2 the cabbage leaves. Spread rice/turkey mixture evenly over the cabbage. Top with remaining cabbage leaves.
Empty both cans of soup into a medium bowl. Add 1 can water and mix well. Pour soup evenly over cabbage. Cover and bake for 1 hour at 350. Reduce heat to 325 and cook another 45 minutes. Let cool for 5 minutes before serving.