1 med. head cabbage
2 lb. ground round, cooked
2 med. onions, diced
2 c. rice
1 (10 3/4 oz.) can tomato soup plus 1 water
2 (6 oz.) cans tomato paste plus 1 water
Season to taste

Chop cabbage and place half on the bottom of a 9x13 inch pan. Add cooked ground round, onion and rice; mixture to be combined with seasoning, evenly over cabbage. Place balance of cabbage on top.

Preheat tomato soup plus 1 can water and 2 cans tomato paste plus 1 can of water. Pour over cabbage. Cover with aluminum foil for 1 hour and uncover for last 1/2 hour. Do not over cook. Bake at 375 degrees for 1 1/2 hour.