1 sm. head of cabbage
1 lb. lean ground beef
1/2 c. chopped onion
1 tsp. powdered kelp (optional)
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked brown rice
1 can tomato soup
2 tbsp. fresh or frozen chopped dill or 1/2 tsp. dried dill weed

Cut out core from cabbage. Pull off and save 12 outer leaves. Chop remaining cabbage and set aside. Immerse leaves in boiling water about 3 minutes or until limp. Drain. Cut out center vein of cabbage leaves, keeping each leaf in one piece. Cook chopped cabbage, uncovered, in boiling water, 2 to 3 minutes. Drain; set aside.

Cook ground beef and onion, until meat is brown and onion is tender. Drain fat and kelp, if desired, salt and pepper. Stir in rice and dill. Remove from heat. Place about 1/4 cup of meat mixture on each cabbage leaf, fold in sides, starting at unfolded edge. Roll up each leaf, making sure folded sides are included in roll. Place half of the chopped cabbage in bottom of 13x9x13 inch baking dish. Arrange cabbage rolls seamside down. Cover with remaining cabbage. Pour 1 can of tomato soup and 1 can of water over rolls. Cover and bake at 350 degrees for 1 hour.