12 cabbage leaves 1 pound ground beef salt and pepper 1/2 onion, diced 1 cup instant rice 2 cans tomato soup 10 ounces water
Quick boil cabbage leaves while browning ground beef seasoned with salt, pepper and onion. Drain fat from meat and add rice, half the tomato soup and half the water. Spoon meat mixture into cabbage leaves. Roll and place seam side down in a 9x13 casserole. Mix the remaining tomato soup and water. Pour over the top. Bake at 350 degrees F for about 30 minutes or until rice is done.