1 sm. head cabbage
1 lb. ground beef
1/2 c. chopped onion
1/3 c. raw rice
1/4 tsp. pepper
1/2 tsp. salt
2 cans tomato soup
1 1/2 cans water
1/4 c. grated Italian cheese

Chop cabbage into medium pieces. Spread in bottom 9 x 13 inch pan. Brown meat and onions in skillet, drain off fat. Stir in rice, salt and pepper. Spoon over cabbage. In saucepan heat tomato soup and water to boiling. Pour over cabbage mixture. Sprinkle with cheese. Cover tightly with foil. Bake 1 1/2 hours at 350 degrees.