Cook rice (I used my rice cooker prepared as per cooker instructions)
Fill large pot with water and bring to a boil.
Cut core out of cabbage head.
Place cabbage into boiling water and cook for 3-5 minutes. Remove from water and using tongs gently separate cabbage leaves. Set aside while you prepare the filling.
In skillet heat olive oil, add onions and carrots, sauté until onions are translucent.
In large bowl combine ground turkey, sautéed onions, carrots, rice, bread crumbs, egg, salt, pepper, and two tablespoons of the tomato soup.
Blend until combined but don't overwork mixture.
Grease a 1-2 quart baking pan.
Place 2 layers of cabbage leaves into baking pan.
Scoop turkey mixture on top of cabbage, spread evenly.
Cover with 2 layers of cabbage leaves.
Top with remaining tomato soup.
Cover and bake 350º for 1 hour 30 minutes. Uncover to brown top for last 15 minutes of baking.