Bring water, 1 cube chicken bouillon, garlic powder, onion powder, onion flakes, and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Meanwhile, bring a large, wide saucepan of water and 1 cube chicken bouillon to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, thyme, salt, and pepper in a large bowl; mix thoroughly.

Spoon about 2 tablespoons of beef mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture. Roll and tuck in the ends to prevent the filling from falling out. Arrange cabbage rolls seam-side down in a large skillet over medium heat.

Pour remaining tomato soup over the rolls. Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes.

Serve.