Shred a head of cabbage coarsely. Saute a pound of ground lean beef with a medium onion, chopped fine. Heat it through but don't brown. Season to taste with garlic and salt.

Line a large casserole with a layer of cabbage on bottom. Cover with the beef and onion mixture. Add the rest of the cabbage as a top layer. Over the whole thing pour a can of condensed tomato soup, undiluted. Cover the casserole and bake at 350 degrees until the cabbage is tender, about 1 hour and 15 minutes.