1 med. cabbage (about 2 1/4 lbs.)
1 lb. lean ground beef
1/2 env. dry onion soup
2/3 c. instant rice
1 (8 oz.) can tomato sauce

Using short, sharp knife, hollow out cabbage. Remove core and lift out. Continue cutting and removing cabbage until 1 inch thick shell or dish remains. Place in microwave safe serving dish or 1 quart casserole; set aside. Place ground beef and dry soup mix in microwave safe casserole. Microwave high about 4 minutes or until beef is barely cooked, stirring once during cooking. Stir in rice and tomato sauce, spoon into cabbage shell. Cover entire cabbage with plastic wrap. Microwave high about 10 minutes, rotating dish if necessary cabbage should be tender when pierced with meat fork or sharp knife. (Pierce through sides of cabbage). Let stand, covered, about 10 minutes. Cut into wedges to serve. Makes 4 to 5 servings.