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

Chop cabbage into medium pieces, spread in bottom of a greased 13x9x2 inch baking dish.

Brown meat and onion in a large skillet, breaking up meat with a large spoon as it cooks. Stir in rice, salt and pepper. Spoon mixture over cabbage.

In a 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 a preheated 350 degree oven. Fluff lightly with a fork before serving.