• Preheat oven to 350°. Spray 9 x 13 baking dish with nonstick cooking spray.

Cook Rice

• Bring 1 cup of Water to a full boil. Add uncooked Minute Rice. Turn off the heat and cover.

  Let stand for 5 Minutes. Fluff with a fork. Allow to cool.

Prepare Cabbage

• Place Cabbage Head into a large pot and cover it with water until it floats 2" from the bottom. Remove the head and bring water to a rolling boil.
• Core the cabbage and place it back into the boiling water. After it has blanched for several minutes, using tongs or other implements, gently pull the outermost leaf from the head and set it aside to drain.
• Repeat until you have run out of leaves large enough to stuff and roll.
• Placing each leaf concave side down, use a very sharp fillet knife to slice off the thickest part of the leaf's stem, leaving the body of the leaf underneath the stem intact. (Like deboning a fish. See Note below.)

Meat Stuffing

• In a large mixing bowl, combine meat, cooked rice, salt, pepper, garlic powder and smoked paprika. Mix thoroughly with your hands.
• With a leaf concave side up, place about 2 Tbsp of meat mixture on the stem end and roll up, tucking in the sides as you roll, ending with the seam side down. Repeat until all meat is used.

Assembly

• Coarsely chop the remaining cabbage leaves and half place on the bottom of the baking dish. Place cabbage rolls into the dish.
• In a small bowl, mix the tomato soup with water to your preferred thickness.
• Pour soup over the rolls, making sure all are covered. Top with extra cabbage leaves.
• Cover with foil, Bake for 1 to 1 1/2 hours or until cabbage is tender and internal temperature is 145° F.