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Cabbage Roll Casserole in baking dish - Stock Image

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Description

Cabbage Roll Casserole

1tbsp olive oil
2 pounds ground beef, raw
1 large onion, chopped
3 garlic cloves, minced
(2) 15-ounce cans tomato sauce, divided
1 teaspoon dried thyme
½ teaspoon dill weed
½ teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
1 medium head cabbage (about 2 pounds), shredded
4 strips bacon, cooked and crumbled
1 cup part-skim mozzarella cheese, shredded

Preheat oven to 375 degrees.

In a large skillet, cook the beef, onions, and garlic over medium heat in the oil until the meat is no longer pink, then drain off the oil. Stir in 1 can of tomato sauce and seasonings. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in cooked rice and heat through. Remove from heat.

Layer a third of the cabbage into a greased 13” x 9” x 2” baking dish. Top with half of the meat mixture. Repeat layers, and top with remaining cabbage and bacon. Pour remaining can of tomato sauce over top. Cover and bake for 45 minutes. Remove from oven and sprinkle with mozzarella cheese. Continue baking for 10 additional minutes, uncovered, or until cheese is melted. Let stand for 5 minutes before serving.
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