Unstuffed Stuffed Cabbage Casserole

By McLean

Ingredients

• 1 small cabbage, cored
• 1 lb. lean ground beef
• 1/2 cup chopped onion
• 1 (15-oz.) can plus 1 (8-oz) can no-salt-added tomato sauce, divided
• 1 teaspoon tomato paste
• 2 tablespoons lemon juice
• 2 tablespoons light brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cup cooked rice

Preparation

Step 1

In a soup pot over high heat bring 1 inch of water to a boil. Place cabbage in water, cored-side down. Cover pot, reduce heat to low, and seam 20 minutes, or until cabbage leaves pull apart easily. Drain, then chop roughly; set aside.

In a large skillet over medium-high heat, cook ground beef and onion 5 to 7 minutes, or until browned. Add the 15-oz can tomato sauce the tomato paste, lemon juice, brown sugar garlic powder, salt, pepper, and rice; mix well. Stir in cabbage.

Place in a 9x13-inch baking dish. Place remaining tomato sauce over top, then cover with aluminum foil.

Bake 30 minutes, uncover, and continue baking 10 to 1 additional minutes, or until heated through.