Mix rice, green chillies, salt, ¼ cup cheese and onion in a bowl.
Heat plenty of water in a deep non stick pan, add salt and blanch the cabbage leaves in it till they soften.Mix tomato soup powder in 1½ cups water and whisk till well blended.
Preheat oven to 180°C. Drain the cabbage leaves and dip in cold water. Drain them and pat them dry.
Trim the hard veins.Shape the rice mixture into balls and place one in the centre of each leaf. Fold the edges over the rice and shape into parcels.
Place these parcels in a baking dish, seam side down. Pour the tomato soup solution over.
Sprinkle remaining cheese over and cook in the preheated oven for 20-25 minutes.
In the middle of cooking, take the dish out of the oven, shake once and keep it back in the oven. Serve hot.