1 head cabbage
2 lbs. ground chuck
2 cans tomato rice soup
1 jar Ragu cooking sauce

Cover cabbage with water in a large kettle. Cook until leaves are tender. Remove and peel off leaf sections.

Mix ground chuck, tomato rice soup and salt and pepper to liking. Stuff cabbage leaves with meat mixture. Tuck in leaves around the mixture and put into ungreased 9x12 baking dish.

Pour Ragu cooking sauce over top of meat filled cabbage. Cover with foil. Bake 325 degrees for 1 hour.