Jewish Cabbage Roll Casserole
Yield: 8 servings

1 cup long grain rice
1 tablespoon vegetable oil
1 pound ground beef
1 onion finely chopped
1 head cabbage chopped
3 cups tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon pepper

Place rice in small sauce pan, cover with water and bring to a boil. simmer 5 minutes and drain.

Heat oil in large saucepan, dutch-oven or skillet over medium high heat. Add ground beef and onion and cook until beef is no longer pink and onions are softened. Drain off excess fat.

Stir in rice, cabbage, tomato sauce, water, salt and pepper. Pour into 4 litre casserole dish; cover and bake in 375 degree Fahrenheit oven about 1 hour. Stir and add 1/2 cup water if necessary.

Cook 1 hour longer or until cabbage very tender, about 30 minutes is usually enough.

NOTE: I have written this exactly as it appeared in the newspaper--however to me it seemed to bland for my family--so I add 2 cloves of garlic at the same time as the onions, and also instead of plain tomato sauce I use Hunts Italian Tomato Sauce.

Source: Chyrel