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- Place the cabbage in a pot of boiling water on the stovetop, turning it often with tongs, or a knife stuck into the core.
- Remove the outer leaves as they become tender little by little, and set aside.
- Heat the olive oil in a skillet over medium heat and cook the onions until they begin to become tender.
- Add the ground beef, cooked rice, onions, eggs, garlic powder and salt and pepper to taste to a mixing bowl, and use your hands to combine it well.
- Place ⅓ of a cup of the meat mixture into each cabbage leaf, fold the edges into the middle and fold the ends in to form a packet around the meat mixture.
- Put the filled cabbage leaves open side down into a 9×13 baking dish.
- Preheat the oven to 325 degrees.
- Mix together the tomato soup, diced tomatoes, broth and salt and pepper to taste in a bowl.
- Pour the tomato mixture over the cabbage rolls in the casserole dish.
- Cover the casserole dish with aluminum foil and bake for 2 hours.
- Let sit for 10 minutes before serving.
