1 large head cabbage 1 1/2 pounds ground beef(or meat loaf mix) 2 cups cooked instant or minute rice 2 (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.
What I did: I only used 1/2 head chopped cabbage, 1 c. uncooked rice (NOT instant), browned 1 med. onion with the meat, used 1 tsp. crushed garlic and used my own recipe for the sauce. I also layered the items in my crock pot and put on low in the morning, so dinner would be ready when I got home from work.
1 can stewed tomatoes (I used crushed tomatoes) 2 small cans tomato paste 1 can beef broth 1 can chicken broth 1 tsp. garlic powder 1 tsp. seasoned pepper 2 tsp. sugar 1/4 c. red wine
Mix sauce ingredients together, heat on stove. Pour over cabbage rolls or casserole.