Stuffed Cabbage Rolls

Cut 1/4-inch off bottom of the head of cabbage; place entire head in boiling water until leaves soften (2 minutes). Remove cabbage from the water, and peel off softened leaves. Return cabbage head to boiling water to soften remaining leaves. Remove any tough stems. Set aside soften leaves to cool. Preheat the oven to 350°F. Rinse/drain thoroughly GoSkinny Noodles Rice and set aside. In a large skillet, cook pork, beef, and onions until the meat is no longer pink, about 5 minutes. Add garlic, parsley and sauté until fragrant, about 1 minute. Drain fat from skillet. Add rice, diced tomatoes, 1/3 cup tomato sauce, salt, and pepper to the skillet, stirring to combine. Stir in the egg, mix well. In a separate bowl, mix the remaining 1-1/2 cups of tomato sauce and tomato soup. Spread a thin layer of tomato mixture into the bottom of a 9x13-inch pan or baking dish.  Add 1/4-1/3 cup of meat/rice filling to the center of softened cabbage leaves, fold in the side of the leaf, and then roll the cabbage up. Place rolls in baking pan, seam side down. Repeat with the remaining cabbage leaves/filling. Pour the remaining tomato soup mixture over the cabbage leaves. Cover the baking pan tightly with foil. Bake the cabbage rolls until cooked through and tender  (about 90 minutes); let the cabbage rolls cool for 15 minutes and serve. Makes approximately 6 servings.