1. Heat large saucepan of water to boiling point. Cut out core of cabbage. Place cabbage head into boiling water. Cook until leaves separate and are tender.

2. Meanwhile, place ground beef, rice onion, salt and pepper in large bowl. Stir well to combine.

3. Line bottom of Crock-Pot slow cooker with half of cabbage leaves. Place meat mixture on top.

4. Combine soup and water. Pour half of soup mixture over meat. Arrange remaining cabbage over meat to cover completely. Top with remaining soup. Cover; cook on LOW 8 hours.