1 sm. head cabbage
1 lb. ground beef
1/2 c. onion, chopped
1/2 c. rice
1/2 tsp. salt
1/2 tsp. pepper
10 1/2 oz. can tomato soup
1 1/2 c. water
1/4 c. cheese, grated

Chop cabbage into medium pieces, 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 a large spoon as it cooks. Stir in rice, salt and pepper. Spoon mixture over cabbage. In small saucepan, heat tomato soup and water to boiling. Pour over all ingredients. Sprinkle with cheese. Cover casserole with foil tightly and bake for 1 1/2 hours in preheated oven at 350 degrees. Fluff lightly with fork before serving. Makes 4 servings.