Baked stuffed cabbage
Submitted by Linda Maher of Indiana
1 lb. ground beef
1 chopped onion
6 cups cabbage
1 cup instant brown or white rice
2 cans tomato soup
1 can of water
Salt and pepper to taste.
Brown ground beef and onion in skillet, drain. Mix in the rice, add salt and pepper to taste.
Transfer into casserole dish, sprayed with Pam, pour beef and rice mixture over it and then mix two cans tomato soup with one cup of water and pour over beef and cabbage. Cover with foil and cook in a 350 oven for 1 hour. Sprinkle with parmesan cheese.