Equipment
- 9x13 baking pan
Ingredients
- 1 lb ground beef (could sub ground turkey, pork or mix of beef and pork)
- 1 small head of cabbage chopped into small bite-sized chunks (not grated)
- 1 small onion chopped
- 1/2 cup favorite rice par boiled
- 1 24 oz jar pasta sauce
- 1/2 jar water
- 2 cups grated cheese
- Salt, pepper, other seasonings as desired i.e. garlic, onion, hot peppers
Instructions
- Grease bottom of a 9"x13" baking pan. Spread chopped cabbage evenly over the bottom.
- Measure 1/2 cup rice into a sauce pan, add 1 cup water. Bring to boil and simmer for half indicated cooking time. Rice will finish cooking when dish is baking.
- Brown ground beef and remove from heat. Drain leaving a small amount of fat behind. Add salt and pepper as desired. Stir in chopped onions, peppers or other veg as desired. Add par-cooked rice and jar of pasta sauce. Mix well.
- Pour over cabbage smoothing to the edges so no cabbage leaves are showing.
- Cover pan with lid or foil. Bake 350 degrees for 40-45 min. Insert a fork to see if everything is tender. Spread cheese over the top, bake uncovered for 15-20 min until cheese is melted and starting to bubble.
- Remove from oven and let sit for 10 minutes to cool. Slices will come out nicer if it has a chance to set up. Serve with a sprinkle of microgreens on top.
Notes
Leftovers store well for 3 - 4 days. Also freezes well. Let thaw and re-heat 250 degree oven until warmed through, careful to not to overcook it.
Optional add-ins:
Green bell or jalapeno peppers
Frozen vegetables
Celery chopped
Summer squash - thin sliced or small chunks
