1 sm. head cabbage
1 lb. ground beef
1 c. tomato soup
1/4 c. grated cheese (Italian or other)
1/2 chopped onion
1/2 c. reg. rice
1/4 tsp. pepper
1/2 tsp. salt
1 1/2 c. water

Chop cabbage to medium size pieces, spread in the bottom of greased baking dish, 13 x 2 x 2 inches. Brown the meat and onion until done. Add rice, salt, and pepper; spoon mixture over cabbage.

Heat the tomato soup in small pan with the 1 1/2 cup water to boiling; pour over the ingredients; sprinkle on cheese. Cover with foil tightly. Bake 1 1/2 hours at 350 degrees. Fluff lightly with a fork before serving.