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