Easy Cabbage Roll Casserole
Source: Source: Mimi Hiller (posted by Marlen)
1 cup long grain or brown rice
1 lb ground beef
1 small onion, finely chopped
1 clove garlic, minced
1 head cabbage, chopped med. pieces
3 cups tomato sauce
2 cups water
salt and pepper to taste
Place rice in a small saucepan; cover with water and bring to a boil. Simmer 5 minutes, then drain.
Sauté the ground chuck in a large skillet with the onion and garlic until the beef is no longer pink and the onions are soft. Drain off excess fat.
In a large roasting pan (you'll need the large roaster because the cabbage takes up so much volume - it looks like you're cooking for an army but it will cook down), combine the rice, cabbage, beef mixture, tomato sauce and water.
Cover and bake in a preheated 375°F oven for about 1 hour. Stir occasionally, and add 1/2 cup more water if necessary. Just before serving, transfer contents to a casserole or serving dish so your family doesn't think they're eating from the trough tonight. Serve with a salad and a good slice of pumpernickel.
8 Servings.