1 large cabbage
3 lb. ground beef
1 medium onion
1 1/2 c. rice, cooked
3 tbsp. grated Parmesan
1 tsp. garlic powder
3 tsp. parsley
3 cans tomato soup (condensed)

Remove core of cabbage. Boil cabbage 5 minutes or until leaves are limp. Remove from water. Drain and separate leaves, cutting off any hard stems. While leaves cool, mix remaining ingredients except tomato soup. Place 2 tablespoons meat mixture on 1 cabbage leaf and roll up; start at narrow end and tuck in both ends. Continue until all meat is used. Place side by side in 9 x 13 pan. Extra leaves can layer on bottom and top of cabbage rolls. Dilute 3 cans soup with 2 cups of water. Pour over cabbage.

Bake covered at 350°F for 2 to 3 hours.