8 large cabbage leaves
1 lb. ground beef
1 1/2 c. bread crumbs
1/2 c. chopped onion
2 eggs, beaten
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 c. cooked white rice
1 can tomato soup
2 c. chopped tomatoes

Cook cabbage leaves in boiling water for 5 minutes. Drain. Mix next 9 ingredients in a bowl. Spread out cabbage leaves and then spoon mixture onto the leaves (this is enough to make 8 rolls). Roll the leaves up to enclose the filling. Put the rolls on the tomatoes in skillet. Simmer for 45 minutes, covered.