Cabbage Casserole

5 C. shredded cabbage (cut in long strips)
6 medium potatoes, sliced
4 medium carrots, sliced
1 small onion, chopped
1 t. salt
½ t. pepper
1 lb. lean ground beef
1 can cream of mushroom soup, undiluted
1 can French onion soup, undiluted

In a large bowl, combine first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top.
Cover and bake at 350° for 1 ½ hours or until meat is no longer pink and the veggies are tender.

This makes enough for 10 servings. I, of course, halve it for just us two. This is delicious and soooo easy to make. A good way to use cabbage!! You can use different soups, but these two we like and they compliment each other really well. Enjoy.