Family Tested & Approved
tomato soup, undiluted
uncooked minute rice
Crumble ground beef into heated skillet. Add onion and brown lightly until done.
Season with salt, pepper and chili powder.
Put half of the cabbage in bottom of greased 2 1/2 quart casserole dish. Cover with the drained meat mixture. Add remaining cabbage. Pour tomato soup over all.
Cover. Can cover with aluminum foil. Bake at 350 degrees for an hour or until done.
(I use about a can and a half of soup for a 9 x 13 pan. I like the extra moisture.)