1 sm. head cabbage
1 lb. ground beef
1/3 c. raw rice
1/2 tsp. salt
1 1/2 c. water
1/4 c. grated Italian cheese
1/2 c. chopped onions
1/4 tsp. pepper
2 cans tomato soup

Chop cabbage into medium pieces. Spread in bottom of 9x13 inch pan. Brown meat and onion in skillet; drain off fat. Stir in rice, salt and pepper. Spoon over cabbage.

In a small saucepan, heat soup and water to boiling. Pour over cabbage mixture. Sprinkle with cheese. Cover tightly with foil and bake 1 1/2 hours at 350 degrees.