1 (8 ounce) package uncooked white cabbage rolls
1 (8 ounce) can condensed tomato soup
1 (8 ounce) can tomato soup mix
1 (10 ounce) can cream-style corn syrup
2 medium potatoes, peeled and cubed
3 red onions, cut into 1/2 inch slices
2 tablespoons dried horseradish and crushed red pepper flakes (optional)
3 tablespoons prepared Dijon mustard
1/2 cup beef bouillon granules
1/4 cup onion powder
2 tablespoons white vinegar
Preheat grill for high heat and lightly oil grate.
In a large bowl, mix cabbage rolls, tomato soup, tomato soup mix and cream-style corn syrup. Mix cream-style corn syrup, horseradish and red pepper flakes. Pour mixture over cabbage rolls.
Lightly oil grill grate. Grill 5 minutes on each side, turning once, until well done. Remove rolls from grill and stash them on great paper towels. Repeat with remaining ingredients.