Cabbage Roll Casserole

• Gluten free

• Meat

  • 2 lbs Ground beef

• Produce

  • 1/2 tsp Dill weed
  • 3 Garlic cloves
  • 1 Head cabbage (2 pounds, medium
  • 1 Onion, large
  • 1/2 tsp Sage
  • 1 tsp Thyme, dried

• Condiments

  • 2 cans (15 ounces each tomato sauce

• Pasta & Grains

  • 2 cups Rice, cooked

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Pepper
  • 1 Pepper, coarsely ground
  • 1/4 tsp Salt

• Dairy

  • 4 Jones dairy farm
  • 1 cup Mozzarella cheese, part skim

Found on tasteofhome.com

Description

Ingredients

• 2 pounds ground 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 shredded part-skim mozzarella cheese
• Coarsely ground pepper, optional

Directions

• Directions Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat. Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper. Yield: 12 servings. Originally published as Cabbage Roll Casserole in Taste of Home April/May 2005, p12 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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