1Score cabbage around stem and place in plastic grocery bag. Loosely tie handles and microwave cabbage 5-7 minutes on 80% power to steam. Let cool in microwave, remove cabbage and peel leaves carefully. Set aside..
2Cook white rice in 2 cups water. Simmer 20 min or until done. Let cool.
3Combine tomato soup with 3/4 of the pint of cream and blend well.
4Mix raw hamburger, garlic powder, pepper and 1/4 cup of soup mixture with cooked rice. The best way to combine is with your hands, like meatloaf. Mix well.
5Place a large tablespoon of hamburger mixture on cabbage leaf and wrap excess cabbage under meat pocket. Repeat with remaining cabbage and filling.
6Line a large casserole dish with leftover cabbage leaves. Place golumpkes in baking dish, excess cabbage side down. Stack second layer of golumpke directly on top of first layer, if necessary.
7Cover golumpkes with remaining soup mixture, spreading evenly. Cover with leftover cabbage leaves that were unused, then cover dish with aluminum foil or cover for baking dish.
8Bake at 350° for 2 to 2-1/2 hours. Remove cabbage leaves from top of golumpke and discard before serving.