Cabbage Roll Casserole
1 large head cabbage
1 1/2 pounds ground beef (or meat loaf mix)
2 cups cooked instant or minute rice
2 (26 ounce) jars tomato sauce
Salt and pepper
Chop the cabbage into bite-size chunks. In a large frying pan or a Dutch oven, add enough butter to cover the bottom and then some. Fry the cabbage until it is tender, but not too mushy. When done, put in a large bowl and hold for later in recipe.
Using the same fry pan or Dutch oven, fry ground beef until cooked.
In a saucepan, cook rice. Mix meat and rice together adding salt, pepper, onion powder, garlic powder and some of the tomato sauce to moisten the mixture.
Cover the bottom of a 13 x 9-inch baking dish with about 1/4 inch tomato sauce, then layer cabbage, meat and rice mix and tomato sauce until pan’s full. Bake at 350 degrees F for about 45 minutes to 1 hour.
This feeds about 6 people or 3 people with days of leftovers.
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