If any of you have ever eaten cabbage rolls you know how yummy they are and if any of you have ever made cabbage rolls you know how much work they can be!  Here's a casserole style that is all the yummy with less than half the work!

In a large casserole dish assemble the following (I use one of those small black metal roasting pans with the lid which is not really small but the smallest of the sizes they come in (I think):

1 small cabbage chopped

1 cup rice (white or wild)

2-3 cans tomato soup

2 cans cream of mushroom soup

1 lb cooked ground beef or one package vegetarian ground beef substitute

1 chopped onion

1 chopped green pepper

3 cups water

Cook at 350 degrees stirring occasionally for about an hour and then checking at 15 minute intervals.  When the rice and the cabbage are done - it's done.  You can cook it covered for the first half hour or so and then uncover it.  If it looks like it might be getting dry add some more hot water when you stir it.  But you don't want it to be soupy when you are done.  You want it to be casserol-ey!  This might seem like a very large recipe and it is but you will be surprised at how fast it will go.  Also it freezes very well.