Stuffed cabbage rolls

1 head green cabbage

1 c cooked brown rice

1 lb ground beef

1 egg

1 garlic clove chopped

1/2 Tsp salt

1/2 Tsp pepper

1/2 Tsp onion powder

1/2 Tbsp worcherstershire sauce

26 oz tomato soup

Preheat oven 350*

Cook rice as directed.

Steam cabbage head, soften leaves, gently separate and then lay flat to cool on counter, remove thick vein from each leave.

Add rice, beef, egg, garlic, salt, pepper, onion powder, and worcherstershire sauce, mix together.

Spray baking dish with nonstick and spread 1 cup of soup on the bottom

Place a portion of the filling mixture on the cabbage leave and roll up, place the roll seam side down into the soup

Once all the filling is used, chop the remaining cabbage and add to the dish, add remains soup over the rolls, cover dish with tinfoil and cook for 1.5-2 hours.