1 head cabbage
1 lb. ground beef
1 small onion, chopped
1 (23 oz.) can cream of mushroom soup (Campbell's family size)
1 1/2 cups cooked rice
1 (24 oz.) jar spaghetti sauce (Prego)

Cut core out of cabbage, separate into whole leaves. Steam leaves so they are pliable (do not over cook).

Meanwhile cook beef with onion until brown. Add soup, let simmer while cabbage steams. Add cooked rice. Remove from heat and cover.

After cabbage cools enough to touch, stuff leaves with beef mixture roll them up and place in shallow baking dish. Pour sauce over top.

Bake in 350°F oven for about an hour.

Submitted by: Tammy Lane