6 cabbage leaves
1/2 c. water
1/2 c. beef flavored rice
1 tbsp. rice season mix
2 lbs. lean ground beef
1 egg
1/8 tsp. pepper
1/2 tsp. thyme
1 pkg. dry soup mix, divided
1 (4 oz.) can mushroom stems and pieces, drained and divided

GRAVY:

1 (10 oz.) can Golden cream of mushroom soup
1/4 soup can water
Pinch of thyme, rosemary, marjoram, and garlic

Preheat oven to 325 degrees. Drop cabbage leaves into boiling water (salted) until almost tender. Bring 1/2 cup water to boil, and rice and seasoning mix, remove from heat. Let stand 5 minutes. Combine beef, egg, rice, pepper, thyme, 1/2 package dry onion mix, and 1/2 can mushrooms. Roll meat mixture into 6 balls, place 1 ball in each cabbage leaf, roll leaf and secure with toothpick. Place rolls in covered roaster. Mix gravy and pour over cabbage rolls. Bake for 1 hour. Add more water if necessary.