1 med. size head of cabbage
1 1/2 lb. chopped beef
1 c. cooked rice, instant rice may be used
2-3 cans tomato soup
Salt, pepper, onion powder, garlic powder to taste

Core cabbage and place in plastic bag. Seal. Place in freezer overnight.

Thaw cabbage at room temperature until leaves flake away easily. Mix warm rice, 1/2 can tomato soup, beef and seasonings in bowl. Place scoop of rice mixture in cabbage leaf and roll. Add water to 1/2 can of tomato soup and pour into bottom of baking dish. Place cabbage rolls seam side down and line in pan. Mix remaining soup with water and pour over cabbage rolls. Cover and bake for 1 hour at 350 degrees.