CABBAGE ROLL CASSEROLE

“I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work.” Doreen Martin, Kitimat, B.C.

Prep Time: 20 min.

Bake Time: 55 min. + standing Yield: 12 servings

1. Preheat oven to 375°F. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic and cook 1 minute longer. Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Stir in rice and bacon and remove from heat.

2. Layer a third of the cabbage in a greased 13 x 9-in. baking dish. Top with half of the meat mixture. Repeat layers and top with remaining cabbage. Pour remaining tomato sauce over top.

3. Cover and bake for 45 minutes. Uncover and sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper. 2 lbs ground beef 1 large onion, chopped 3 garlic cloves, minced 2 cans (15 oz. each) tomato sauce, divided 1 tsp dried thyme ½ tsp dill weed ½ tsp rubbed sage ¼ tsp salt ¼ tsp pepper ¼ tsp cayenne pepper 2 cups cooked rice 4 bacon strips, cooked and crumbled 1 medium head cabbage (2 lbs), shredded

1 cup shredded part-skim

mozzarella cheese

Coarsely ground pepper, optional

NUTRITIONAL INFORMATION

Amount Per Serving (1 piece):

256 calories, 13 g fat, 56 mg cholesterol, 544 mg sodium, 17 g carbohydrate,

4 g sugars, 3 g fibre, 20 g protein.