1- Bring a large pot of water to a boil and boil the cabbage leaves for about 2 minutes until soft; set aside to cool.

2- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).

3- Cook the rice according to package directions, but reduce cooking time by 5 minutes to keep it slightly underdone; set aside.

4- In a pan, cook the ground pork or turkey, ground beef, diced onions, minced garlic, dried dill, parsley, salt, and black pepper until no pink remains; drain off fat.

5- Add the cooked rice, diced tomatoes, and ⅓ cup (about 82 ml) tomato sauce to the meat mixture; stir in the egg thoroughly.

6- Mix the remaining tomato sauce (1 ⅓ cups) and the condensed tomato soup in a bowl; spread a thin layer of this sauce in a 9×13 inch (approximately 23×33 cm) baking pan.

7- Remove or thin the thick stems from cabbage leaves, lay each leaf flat, add ¼ to ⅓ cup (about 60-80 ml) filling to the center, fold in the sides, and roll tightly. Place the rolls seam side down in the baking pan.

8- Pour the remaining sauce mixture evenly over the cabbage rolls and cover tightly with foil.

9- Bake for 75 to 90 minutes.

10- Allow to cool for 15 minutes before serving.