1 lg. head cabbage, chopped
1 1/2 lb. lean ground beef
1/2 c. rice, uncooked
2 (30 oz.) jars Ragu (mushrooms)
1 med. onion, chopped fine
Salt & pepper to taste

Brown beef with onion, salt and pepper in Dutch oven or large pot. Add rice; stir and then add chopped cabbage. Mix and add Ragu. Cook on top of stove on low; heat until rice is done. This method is much simpler and less time consuming than stuffing cabbage leaves separately.