1 sm. head cabbage
1 lb. ground beef
1/2 c. chopped onion
1/2 c. rice
1/2 tsp. salt
1/4 tsp. pepper
1 can tomato soup
1 1/2 c. water
1/4 c. grated cheese

Chop cabbage coarsely; spread in bottom of a greased 13 x 9 x 2 inch baking dish. Brown meat and onion in large skillet, breaking up meat with spoon as it cooks. Stir in rice, pepper and salt. Spoon mixture over cabbage.

Heat tomato soup and water to boiling. Pour over all ingredients and sprinkle with cheese. Cover casserole with foil tightly and bake for 1 1/2 hours in 350 degree oven. Fluff lightly with fork before serving.