1-Boil the cabbage leaves for about 2 minutes until they are soft, then set them aside to cool. This step helps make the leaves pliable for easy rolling.

2-Preheat the oven to 350°F and cook the rice according to package directions, but reduce the cooking time by 5 minutes for slightly underdone rice.

3-In a separate pan, brown the ground pork or turkey, ground beef, onions, garlic, and seasonings until no pink remains, then drain the fat.

4-Add the cooked rice, diced tomatoes, and ⅓ cup of the tomato sauce to the meat mixture, and stir in the egg to bind everything together.

5-In a bowl, mix the remaining tomato sauce with the condensed tomato soup. Spread a thin layer of this sauce mixture in a 9×13 baking pan.

6-For the cabbage leaves, remove or thin the thick stem parts, lay each leaf flat, add ¼ to ⅓ cup of filling in the center, fold the sides over, and roll the leaf tightly.

7-Place the rolls seam side down in the pan, pour the remaining sauce over the rolls, cover tightly with foil, and bake for 75 to 90 minutes.

8-Let the rolls cool for 15 minutes before serving to allow the flavors to settle.