Put whole head into a large pot of boiling water. Move around and separate one leaf at a time from the head. remove with tongs. Cut center rib out of leaves. Reserve largest tough leaves for bottom of roasing pan. Larger leaves can be cut in half. Should be about the size of an egg roll wrapper. Set aside to cool.
Mixing with your hands, combine meat, egg, onion and seasonings in a mixing bowl. Mix in cooled cooked rice and about half of the tomato sauce from the can.
Combine tomato soup, water, sweetener and rest of tomato sauce and set aside.
Line bottom of roasting pan with the large outer leaves of the cabbage. Put a 2-4 tablespoons of filling on each cabbage leaf and roll like a burrito. Place rolls in bottom of pan. Once all are completed, pour tomato soup over top. If any leaves remain, lay over top of whole thing.