Creole Cabbage Casserole

1 medium head cabbage
1 1/2 pounds lean ground beef
1/4 cup scallions, chopped
1 medium onion, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 1/2 cups cooked rice
1/2 cup plain bread crumbs
1/4 cup (1/2 stick) margarine
Creole seasoning to taste

Cut cabbage into large pieces. Boil in salted water until tender, but still green. Drain and reserve liquid.

Melt margarine in a deep skillet and fry meat with onions and Creole seasoning until brown. Mix cabbage with meat, adding mushroom soup and cooked rice. (Optional: 1/2 cup of reserved liquid may be added.) Pour mixture into a greased baking dish. Top with bread crumbs and bake 30 minutes at 350 degrees F.