1 sm. head cabbage, shredded fine
1 1/2 lb. ground beef or chuck
1 med. onion, chopped
1 c. rice, cooked & drained
1 can tomato soup
3 tbsp. butter
Salt & pepper to taste

Melt butter in skillet. Add ground beef and onion; saute until lightly browned. Pour off excess grease and set aside.

In small bowl mix tomato soup with 1 can water and a little salt and pepper. Set aside.

In large casserole dish or square glass cake pan you layer your ingredients as follows. Cover bottom with half of the shredded cabbage, pour half the tomato soup mixture over this; next your cooked rice, then your ground beef mixture. Cover with the rest of the shredded cabbage and pour rest of tomato soup over cabbage. Cover with lid of aluminum foil. Bake at 350 degrees about 45 minutes. Just until cabbage is cooked well. (All other ingredients are already cooked). This casserole tastes like all time favorite "cabbage rolls" and is much easier to prepare.