Recipe By : Mary Kreager Combine in a large bowl ground beef , minute rice , salt , pepper , garlic salt , and minced onion; mix well . Set aside . Core and Parboil cabbage , set aside to cool .Roll meat mixture in to small to med. sized balls depending on size of cabbage leaves ) then place in middle of cabbage leaves and roll the leaves up ; place in roaster seam side down. Layer with sliced cabbage , onions , and tomato soup . The pour cans of tomato juice over cabbage rolls so that the juice is even with the last layer. Bake at 350* for 2 to 3 hrs Note : You can drain off some of the juice after its done cooking and mix sour cream with it ( this is very tasty ) , then then re add to cabbage rolls. Posted to JEWISH-FOOD digest by Bob & Carole Walberg on Aug 25, 1998,