Prepare Rice (1/2 cup rice, 1 cup water, salt). Bring water and salt to boil, add rice, turn down heat to low, cover and cook for 12-15 minutes.
In a large pot bring around 2-3 inches of water to a boil. Cut off the bottom portion of core from the cabbage. Place the whole head of cabbage into pot of boiling water, place a lid on it and steam for 2-3 minutes. Remove leaves that are flexible and place onto paper towels to drain. Repeat the process until you are at center of cabbage.
Preheat oven to 350 degrees.
In a large bowl mix ground beef, cooked rice, diced onion, egg, salt, pepper, and parsley.
Take 1 cabbage leaf and place 2 TBS of meat mixture in center of leaf. Pull the core of leaf over the mixture. Pull sides in and roll to close. Place seam side down into baking dish. Repeat until desired amount of leaves are filled.
Cut up remaining cabbage to the core and place in bowl that meat mixture was in. Any remaining meat mixture just adds flavor.
Add 2 cans of tomato soup, 1 can of water, salt & pepper to the bowl. Mix well.
Pour mixture over the cabbage rolls. Cover the cabbage rolls and bake at 350 degrees for 1 hour and 30 minutes to 2 hours until cabbage is tender.
Enjoy!
