“An easy casserole with half the work of the real thing.... no rolling !!”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 1 medium onion, chopped
  • 453.59 g extra lean ground beef
  • 4.92-9.85 ml salt-free Italian herb seasoning
  • 118.29 ml long grain rice, uncooked
  • 737.08 g tomato and basil pasta sauce
  • 236.59 ml water
  • 1419.54 ml shredded cabbage

Directions

  1. Par-boil cabbage to soften, then drain.
  2. Cook ground beef and onion in large no-stick skillet,.
  3. Season to taste and add rice to mixture.
  4. Use no-stick spray on a 9x13 casserole dish, layer 1/2 cabbage.
  5. Spread beef and rice mixture on top of cabbage.
  6. Cover with remaining cabbage.
  7. Combine pasta sauce and water.Season to taste.
  8. Pour evenly over casserole.
  9. Cover dish with foil.
  10. Bake in 350*F oven for 45 minutes.
  11. Add extra water to keep it saucy. Check that rice is tender.
  12. Uncover & continue baking up to 15 minute until done.

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