Cabbage Roll Casserole

2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each)tomato sauce
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds) shredded
1 cup shredded mozzarella cheese

In a large skillet, cook beef, opion and garlic until, meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from heat.

Layer a third of cabbage in greased 13x9x2 baking dish. Top with half meat mixture. Repeat layers; top with remaining cabbage. Pour remainig sauce over top.

Cover and bake at 375 for 45 minutes. Uncover, sprinkle with cheese. Bake 10 minuteslonger ir until cheese is melted. Let stand for 5 miutes longer before serving.


I love stuffed cabbage so this was much easier than hand rolling everything!!


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