Place cabbage in freezer at least overnight. Let thaw for an hour or so before using.

Preheat oven to 375°F

Finely dice onions and add to large mixing bowl. Add remaining filling ingredients. Mix with hands until combined.

Carefully peel each cabbage leaf, trying not to tear each one and set aside.

Grab a small handful of the meat/rice mix and make into a ball and place onto a cabbage leaf. Fold the sides of the leaf over, until the filling is completely covered. Then, keeping the seam side down, place carefully in casserole dish. Do this until all the leaves have been used. If you need to make the last ones with the smaller patches of leaves, this is not a problem…they just won’t look as pretty.

Open the tomato soup can and spoon over the soup making sure to cover each roll.

Place in the middle of the oven and cook for 45-50 minutes. Make sure to baste each of the rolls a few times while cooking.

Let cool for 5 minutes and serve.