Ingredients
6 cups chopped cabbage1/2 pound lean ground beef (90% lean)1 small onion, chopped1 cup uncooked instant rice1/2 teaspoon salt, optional1/4 teaspoon pepper2 cans (10-3/4 ounces each) condensed tomato soup, undiluted1 cup water1/3 cup shredded cheddar cheese
Preparation
Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage.
Combine soup and water; pour over beef mixture. Cover and bake at 350° 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.
