1 cabbage head
1 lb. ground beef
1/2 onion, cut up
salt, pepper and garlic powder, to taste
1 (10 oz.) can cream of mushroom soup
1 (16 oz.) bag shredded cheese (your choice)

Start by boiling up half the head of cabbage full leafed (until not overly soft).

While cabbage is boiling, start frying the hamburger. Add your onions and season with salt, pepper and garlic powder. Drain 90% of the grease from the pan then add a can of cream of mushroom soup. Mix well.

Drain the cabbage. Preheat oven to 350°F.

Spray a casserole dish with non-stick cooking spray (Pam). Start placing full cabbage leaves on bottom of pan, covering it totally. Then add a layer of meat. Sprinkle shredded cheese over and continue the layering process till all meat and cabbage is done. This is a similar process to making lasagna.

Make sure though that the top layer is cabbage leaves and put a healthy amount of cheese over the top. Cut slits in different areas of the cabbage to allow for seepage of cheese down.

Place in oven and bake at 350°F until the cheese melts.

Submitted by: Tammy L. Adams