Cabbage Rolls - cooking recipe

Ingredients

1 large head cabbage
1 c. rice
1 clove garlic, chopped
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. parsley
2 lb. hamburg
1 medium onion, chopped
1 egg
dash of thyme
1 (16 oz.) can tomatoes, cut up
1 small can tomato soup
1 bay leaf

Preparation

Steam cabbage until leaves are bendable.
(Take layers of leaves off head while steaming, about every 5 to 10 minutes.)
Mix rest of ingredients together except tomatoes, soup and bay leaf. Fill each leaf with filling.
Fold like a diaper; secure with toothpick.
Put aside.
Use water from steaming cabbage; add tomatoes and tomato soup.
Put layer of broken cabbage or small pieces into bottom of a large pot (this stops the cabbage rolls from burning).
Add all the rolls and bring to a boil, then reduce to medium heat for about 2 hours.