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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Field editor Doreen Martin of Kitimat, British Columbia layers cabbage and a ground beef filling lasagna-style in this hearty casserole that cabbage-roll lovers will savor. Ingredients:
2 pounds ground turkey or beef |
1 large onion, chopped |
3 garlic cloves, minced |
2 cans (15 ounces each) tomato sauce, divided |
1 teaspoon dried thyme |
1/2 teaspoon dill weed |
1/2 teaspoon rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cayenne pepper |
2 cups cooked rice |
4 bacon strips, cooked and crumbled |
1 medium head cabbage (2 pounds), shredded |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.
2. Layer a third of the cabbage in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
3. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 12 servings.
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