Cabbage Roll Casserole

large head cabbage

1/2 pounds ground beef (or meat loaf mix)

cups cooked instant or minute rice

(26 ounce) jars tomato sauce

Butter

Salt and pepper

Onion powder

Garlic powder

Chop the cabbage into bite−size chunks. In a large frying pan or a Dutch oven, add enough butter to

cover the bottom and then some. Fry the cabbage until it is tender, but not too mushy. When done, put

in a large bowl and hold for later in recipe.

Using the same fry pan or Dutch oven, fry ground beef until cooked.

In a saucepan, cook rice. Mix meat and rice together adding salt, pepper, onion powder, garlic powder

and some of the tomato sauce to moisten the mixture.

Cover the bottom of a 13 x 9−inch baking dish with about 1/4 inch tomato sauce, then layer cabbage,

meat and rice mix and tomato sauce until pan's full. Bake at 350 degrees F for about 45 minutes to 1

hour.

This feeds about 6 people or 3 people with days of leftovers.

Cabbage Roll Casserole

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