Layered Cabbage " Un-roll " Casserole

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1/2 cup raw converted rice
• 1 cup water
• 1/2 cup raw minute brown rice
• 1 tablespoon tomato paste
• 1/4 cup tomato juice or 1/4 cup vegetable juice
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon brown sugar
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/2 tablespoon dried parsley
• 1 teaspoon salt
• 4 1/2 cups crushed tomatoes
• 10 large cabbage leaves
• 1/2 tablespoon olive oil
• 3/4 lb extra lean ground beef
• 1/2 onion, grated
• 1 carrot, finely grated
• 1 stalk celery, diced

Recipe

• 1 combine converted rice and water in a saucepan and bring to boil. reduce heat, cover and cook 10 minutes. rice will still be firm. drain and transfer to a bowl.
• 2 stir in raw minute rice, tomato paste, tomato juice, seasonings and 3 ½ cups of crushed tomatoes. set aside.
• 3 meanwhile, place cabbage leaves in a large bowl and cover with boiling water. let stand 10 minutes, then drain and blot dry.
• 4 in a large pan, heat olive oil and brown beef and onion.
• 5 stir in carrot and celery, and cook 3 minutes, stirring occasionally.
• 6 add to the bowl with the rice mixture, stir in well.
• 7 preheat oven to 375ºf and grease a deep casserole dish.
• 8 pour half of the remaining crushed tomatoes into the bottom of the casserole dish.
• 9 top with two cabbage leaves, then ¼ of the rice mixture. repeat layering 3 times, finishing with the last two cabbage leaves.
• 10 top with the last of the crushed tomatoes.
• 11 cover and bake 1 hour.
• 12 remove lid and bake a further 15-20 minutes.
• 13 remove from the oven and let sit for 5 minutes.
• 14 cut into wedges and serve.