 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
I found a similar recipe in a magazine....made my own changes and we love it!! When I make it...I make 2 small ones and freeze before baking. Just defrost it and bake as usual. Ingredients:
2 lbs ground beef (93% lean) |
1 large onion, chopped |
4 garlic cloves, crushed and chopped |
1 (6 ounce) can tomato paste |
1 (7 3/4 ounce) can mexican tomato sauce |
2 cups water |
2 teaspoons thyme |
2 teaspoons dill |
1 teaspoon rubbed sage |
salt |
pepper |
2 cups cooked rice |
1 medium head cabbage, shredded |
1 cup sharp cheddar cheese, grated |
Directions:
1. In a large skillet, cook the beef, onion and garlic until beef no longer pink.
2. Stir in rice.
3. In a large bowl, mix tomato products and spices with water.
4. Pour 2 cups of tomato mixture into beef mixture. and stir.
5. In a 13 x 9 pan (coated with veggie spray) layer 1/3 of cabbage then 1/2 meat mixture.
6. Repeat layers (ending with cabbage).
7. Pour tomato mixture evenly on top and bake covered at 375 degrees for 45 minutes.
8. Uncover and sprinkle with cheese, bake 10 more minutes.
9. Let stand 5 minutes before serving.
|
|