| Servings: 12 |
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) no salt tomato sauce, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon dill weed
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cups cooked rice
- 4 low sodium bacon strips, cooked and crumbled
- 1 medium head cabbage (2 pounds), shredded
- 1 cup shredded part-skim mozzarella cheese
- Coarsely ground pepper, optional
Directions
Preheat oven to 375°.
In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink.
Add garlic; cook 1 minute longer. Drain.
Stir in one can of tomato sauce and next six ingredients.
Bring to a boil. Reduce heat; simmer, covered, 5 minutes.
Stir in rice and bacon; remove from heat.
Layer a third of the cabbage in a greased 13×9-in. baking dish.
Top with half of the meat mixture. Repeat layers; top with remaining cabbage.
Pour remaining tomato sauce over top.
Cover and bake 45 minutes.
Uncover; sprinkle with cheese.
Bake until cheese is melted, about 10 minutes.
Let stand 5 minutes before serving.
If desired, sprinkle with coarsely ground pepper.
Recipe from Taste of Home
