Lg. head cabbage
1 lb. ground beef
1 c. grated Cheddar cheese
1 med. onion, diced
1 c. minute rice, uncooked
2 cans tomato soup
1/2 c. water
Salt & pepper

Cut center from cabbage; make cavity large enough to hold meat and rice mixture. Mix raw meat, onion, rice, 1 can of soup, salt and pepper and diced celery of cabbage (leaves, not core). Place cabbage head in large round casserole dish with 1/2 cup water. Fill with meat mixture, cover and bake 1 1/2 hours at 350 degrees.

Melt the cheese and add the remaining 1 can of tomato soup. Remove cover from casserole and pour soup mixture over cabbage head. Return uncovered to oven for 15 minutes.