Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
Combine soup and water in pan, bring to a boil.
Add remaining ingredients, cook over medium heat until slightly thickened.
Pour sauce over rolls.
Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
Cool slightly and serve with a tossed salad and dinner rolls.
*Fresh ginger may be used to substitute for the powder