1 head cabbage
1 lb. ground beef
1 med. onion, chopped
1 tbsp. butter
1 can condensed tomato soup

Shred cabbage coarsely. Saute the ground beef with the onion in the butter. Heat through, but don't brown. Add salt and pepper, if desired. In a casserole, layer 2/3 of the cabbage. Cover that with the meat mixture. Add the rest of the cabbage. Over the top, pour the soup and spread. Cover the casserole and bake until the cabbage is tender (about 50 to 60 minutes).