- 12
Ingredients
- 2 lbs ground beef
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cans (15 oz each) tomato sauce, divided
- 1 tsp dried thyme
- 1/2 tsp dill weed
- 1/2 tsp rubbed sage
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 2 c cooked rice
- 4 bacon strips, cooked and crumbled
- 1 medium head cabbage (2 lbs) shredded
- 1 c shredded part-skim mozzarella cheese
Preparation
Step 1
Preheat the oven to 375º. In a large skillet, cook ground beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook for 1 minute longer. Drain.
Stir in one can of tomato sauce and the next six ingredients. Bring to a boil. Reduce heat; simmer, covered, for 5 minutes. Stir in the cooked rice and bacon; remove from heat.
Layer a third of the cabbage in a greased 13x9" baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour the remaining tomato sauce over the top.
Cover the casserole and bake 45 minutes. Uncover; sprinkle with the mozzarella cheese. Bake until cheese is melted, about 10 minutes.
Let casserole stand 5 minutes before serving.
From Taste of Home, November 2016.