• 1 small head of cabbage
• 1 pound lean ground beef (I generally use 93/7)
• 1/2 C chopped onion
• 1 C uncooked rice
• salt
• pepper
• 1 can Campbell’s healthy choice tomato soup
• 1 can (11.5oz) of tomato juice
• 1 1/2 C water

Chop the cabbage into medium pieces and spread in the bottom of a greased 9×13 pan.  (I love the cabbage so I generally go heavy on it…approximately 10 cups).  Brown the ground beef and onion in a skillet until the meat is no longer pink.  Stir in the rice, salt, and pepper.  Spoon the beef mixture evenly over the cabbage.  Combine the tomato soup, tomato juice, and water and heat until boiling.  Pour over the cabbage and beef.  Cover with foil and bake at 350 degrees for 1 1/2 hours.  Serves 6-8.

6 servings…approximately 298 calories/serving; 8 servings…approximately 223 calories/serving