1 lb. ground beef
1 med. onion, chopped
1 lg. potato, sliced thin
2 carrots, shredded
1/4 head cabbage, shredded
1 can cream of mushroom soup
6 slices processed American cheese

Pat 3/4 of the beef in bottom of cold skillet, not too firm. Layer vegetables over meat, then crumble remaining meat over vegetables. Pour soup over top, spreading to edge of skillet. Top with cheese. Cover over medium heat. Simmer 30 to 40 minutes until vegetables are tender and mixture is bubbly. NOTE: Do not use more than 3 cups cabbage.