2 lb. ground meat
1 c. quick barley
1 medium head cabbage
1 medium finely diced onion
1/2 tsp. salt
1/2 tsp. pepper
1 large can tomato soup
1/2 can water
1/2 can milk

Preheat oven to 350°F. Cook the quick barley according to instructions on box. When done, rinse and drain. Cut up head of cabbage into pieces. Place in a large cooking vessel and boil for 5 to 7 minutes. Drain cabbage after cooked. In a large bowl, mix cooked cabbage and barley, ground meat, diced onion, salt and pepper. After mixed, pour into the 9 x 13 baking dish. In a bowl, mix the tomato soup with 1/2 can of water and 1/2 can of milk. Pour this over the cabbage mixture in the 9 x 13 dish (if any mixture is left, it can be added while baking because some of the liquid will evaporate during the baking process). Cover with foil.

Bake for approximately 1 1/2 hours at 350°F. Let set 5 minutes before serving.