1/2 lb. ground beef
1 med. onion, chopped
6 c. shredded cabbage
1 can tomato soup
1/2 can water
Salt and pepper to taste

Slightly brown ground beef and onion. Drain well. Spread three cups of cabbage in bottom of an ungreased 2 quart casserole dish. Spread meat on top of cabbage. Top with remaining cabbage. Combine soup and water, spoon over casserole. Salt and pepper to taste. Bake at 350 degrees for one hour. Yield: 6 to 8 servings.