Cabbage Casserole

This has very few ingredients, but it tastes AWESOME--just like stuffed cabbage, only without all the work. You can eat it as-is, or serve it over rice, which is my favorite way to eat it.



1 head of cabbage (whatever size you want, depending how much you like cabbage)
1 lb. lean ground beef (or ground turkey)
1 onion, chopped
1 can condensed tomato soup (I use the Campbell's healthy request)
salt and pepper, to taste
cooked rice, optional

Remove the core from the cabbage and coarsely chop the whole head. In a skillet, cook the beef and onion until the beef is browned. Spread half of chopped cabbage into a large casserole dish. Cover with the meat mixture. Top with the remaining cabbage (you may have to pack it down--it looks like a TON of cabbage, but it shrinks down a lot while cooking). Pour tomato soup over the top, and spread it around. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 1 hr and 15 minutes (more or less, depending on how soft you like the cabbage to be). Serve over rice.