1 head of cabbage
3 lbs. lean hamburger
1 1/2 c. dry rice
4 cans Campbell's tomato soup
2 lg. onions, chopped fine
1/4 green pepper, chopped fine (opt.)

Core cabbage or cut off leaves. Cut rib out of cabbage leaves. Line casserole with cabbage leaves on sides and bottom. Cook rice according to directions. Add to uncooked hamburger along with onions, green pepper, salt and pepper (to taste), garlic seasoning and about 1/2 can of tomato soup; mix thoroughly.

Put layer of mixture in casserole, cover with tomato soup, then add another layer of cabbage. Repeat with two more layers. Top with tomato soup mixture (tomato soup, salt, pepper, garlic seasoning) over top of cabbage leaves. Pierce it all with butter knife to allow flow of flavors. Bake in 350 degree oven 2 1/2 hours or until done and brown.

NOTE: For Cabbage Rolls: Pre-soften cabbage leaves in boiling water, drain and stuff with hamburger-rice mixture. Roll and fasten wtih toothpicks and pour tomato mixture over top.