6 cups cabbage, chopped
1/2 pound ground beef
1 small onion, chopped
1 cup uncooked instant rice
1/2 teaspoon salt
1/4 teaspoon pepper
2 10 3/4 ounc cans tomato soup, undiluted
1 cup water
1/3 cup cheddar cheese, shredded
Place the cabbage in a greased 2 1/2 quart baking dish. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt and pepper; spoon over cabbage. Combine soup and water; pour over beef mixture.
Cover and bake at 350 degrees for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted. YIELD: 4 servings.