I crave this dish all year and when the cabbage are ready to harvest, I make 3 or 4 batches of it in a month and pretty much eat it breakfast, lunch, and dinner (my partner thinks I'm nuts...he's not a cabbage person. ha!).

Cabbage Roll Casserole

1.5 - 2 lbs ground beef
2 medium onions, chopped
2 cloves minced garlic
1 tsp salt
1/4 tsp pepper
14 oz tomato sauce
14 oz water
1/2 uncooked long grain rice (I tend to use closer to 1 cup; just add a bit more tomato sauce)
4 cups shredded green cabbage (I just use the whole cabbage)
1 cup shredded or finely chopped bacon (optional)
sour cream (optional)

To make...

Brown beef and bacon (if using). Add onions, garlic, salt, and pepper and cook for 3-5 minutes. Add tomato sauce and water. Bring to a boil and stir in rice. Cover, reduce heat, and simmer for 20 minutes.

Place 1/2 of the cabbage in a greased baking dish or dutch oven. Cover with 1/2 tomato rice mixture. Repeat layers.

Cover and bake in 350 degree oven for 1 hour. Serve with sour cream, if desired. May be refrigerated before baking.

.

Sounds good.

Sounds very good, and good for you, too! I like cabbage dishes year round.