Remove the core from the cabbage head.

Remove and discard outer cabbage leaves.

Boil a large pot of water.

Add the cabbage head to the boiling water.

Peel off cabbage leaves one by one as they loosen.

Set aside about 8 leaves.

Mix ground beef, cooked rice, egg, diced onion, seasoned salt, pepper, dried thyme, and garlic powder in a bowl.

Place meat mixture in the center of each cabbage leaf.

Roll the leaf once, then tuck in the left and right sides.

Continue rolling and tucking tightly.

Spray the crockpot with non-stick cooking spray.

Place cabbage rolls seam side down in the crockpot.

Pour tomato soup and diced tomatoes over the rolls.

Season with additional garlic powder, seasoned salt, and pepper.

Cook on low for 8 hours or until tender.

Serve with mashed potatoes and tomato gravy.