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Cabbage Roll Casserole Recipe

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This recipe for Cabbage Roll Casserole, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Katrina Dozier


2 lbs. ground beef
1 large onion, chopped
3 garlic cloves, minced
2 15 oz. cans tomato sauce, divided
1 teaspoon dried thyme
teaspoon dill weed
teaspoon salt
teaspoon black pepper
teaspoon cayenne pepper
2 cups cooked rice
1 medium head cabbage (about 2 lbs.), shredded
4 strips bacon, cooked and crumbled
1 cup part-skim mozzarella cheese, shredded

Preheat oven to 375. In a large skillet cook the beef, onion and garlic over medium heat until the meat is no longer pink, then drain. Stir in 1 can of tomato sauce and seasonings and bring to a boil. Reduce heat, cover and let simmer for 5 minutes. Stir in cooked rice and heat through. Remove from heat. Layer a third of the cabbage into a greased 9*13 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. Sprinkle with mozzarella cheese and bake for an additional 10 minutes, uncovered or until cheese is melted. Let stand for 15 minutes before serving.




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