Preparation of Cabbage Leaves: Commence by boiling the cabbage leaves for an approximate duration of 2 minutes, or until they achieve a soft texture. Kindly refer to the appended note regarding the method for leaf removal. Once done, set the leaves aside to cool.

Oven Settings: Adjust the oven's temperature to preheat at 350°F.

Rice Preparation: Proceed to cook the rice as per the manufacturer's instructions; however, diminish the cooking duration by 5 minutes to ensure the rice remains slightly al dente. Once cooked, set aside.

Meat Mixture Preparation: In a suitable pan, cook the pork (or turkey, if opting for the alternative), beef, onions, garlic, and the relevant seasonings until the meat is thoroughly cooked, ensuring no pinkness remains. Subsequently, drain any excess fat. Following this, incorporate the al dente rice, diced tomatoes, and the measured ⅓ cup of tomato sauce. Conclude this step by stirring in the egg.

Sauce Mixture: In a separate bowl, amalgamate the remaining tomato sauce with the tomato soup. Thereafter, apply a thin, even layer of this sauce mixture to the base of a 9x13 baking pan.

Formation of Cabbage Rolls: In the event of any thick stems on the cabbage leaves, it's advised to remove or thin them. With the cabbage leaf laid flat, allocate ¼ to ⅓ cup of the meat filling to its center. Subsequently, fold the sides inward and roll the cabbage in a manner that encapsulates the filling. Ensure the completed roll is placed seam side down in the baking pan. For smaller leaves, please refer to the appended note. Continue this process for the entirety of the cabbage.

Baking: Pour the prepared sauce over the assembled cabbage rolls and ensure they're securely covered with aluminum foil. Transfer the pan to the preheated oven and bake for a period ranging between 75 to 90 minutes. Upon completion, allow the dish to cool for approximately 15 minutes prior to serving.