STUFFED CABBAGE CASSEROLE
*1 cup brown rice
*2 cups water
*1 pound lean ground beef
*1 large onion, chopped small
*2 garlic cloves, minced
*1/2 green bell pepper, chopped small (optional)
*1/2 red bell pepper, chopped small (optional)
*1/2 teaspoon dried thyme
*1 teaspoon paprika
*1 1/2 teaspoons italian seasoning
*1 pint stewed tomatoes
*1 (15.oz) can tomato sauce*1/4 cup water
*1 teaspoon olive oil
*1 head cabbage, coarsely chopped
*1 teaspoon salt
*1/2 teaspoon black pepper
*2 cups reduced fat mozzarella cheese
~Add rice & 2 cups water to a saucepan and bring to a boil.
~Reduced heat, cover, and simmer for 45 minutes.
~Preheat oven to 350 degrees.
~Spray a 9x13 inch baking pan with a cooking spray.
~In a large skillet, cook ground beef, onions, green pepper & red pepper, garlic & onions until ground beef is no longer pink.
~Add dried thyme, paprika & italian seasoning.
~Cook for 1-2 minutes.
~Add stewed tomatoes, tomato sauce, & 1/4 cup water.
~Simmer 15-20 minutes, or until sauce is starting to thicken up.
~Cut cabbage in half & cut out the core (I do this while the tomato sauce is thickening up).
~Remove any brown or wilted outer leaves.
~Chop cabbage into around 1 inch pieces.
~Heat 1 teaspoon olive oil into a large skillet.
~Add cabbage and cook over medium heat, until the cabbage is wilted, but not fully cooked (turn cabbage occasionally).
~Add salt & pepper to cabbage.
~Stir in cooked rice to tomato mixture.
~Layer half of the cabbage mixture into prepared 9x13 inch pan.
~Pour half of the meat mixture over the cabbage.
~Repeat with remaining cabbage & meat mixture.
~Cover with aluminum foil, and bake for 40 minutes.
~Remove foil & sprinkle cheese over casserole.
~Bake for 20 minutes.
`substitute ground beef for ground chicken or turkey.
`substitute mozzarella cheese for reduced-fat cheddar cheese.