Ingredients:
- 1 large head cabbage
- 1 pound lean ground beef
- 1 cup grated Cheddar cheese
- 1/2 cup chopped onion
- 1 cup quick-cooking (instant) rice, uncooked
- 2 cans condensed tomato soup
- 1/2 cup water
- Salt & pepper
Preparation:
Cut center from cabbage; with a knife, carve out a cavity large enough to hold meat and rice mixture.Mix ground beef, onion, rice, 1 can of soup, salt and pepper, diced celery, along with remaining cabbage (not core). Place cabbage head in large round casserole dish with 1/2 cup water in the bottom. Fill cabbage with meat mixture; cover and bake 1 1/2 hours at 350°. Melt the cheese with remaining 1 can of tomato soup. Remove cover from casserole and pour soup mixture over cabbage head. Return uncovered to oven for 15 minutes.
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