Cabbage Roll Casserole!

If you want the same flavor as cabbage rolls but want to have it a little bit faster here's a good recipe for you! It's a sweet/tangy taste and it's even better leftover!

Cabbage Roll Casserole

Cook 4 servings of brown instant rice while you cut

1 head cabbage into 1/2" slices and washed

1 1/2 lbs. ground beef, browned with

1 large onion or 2 med. and

2 ts. garlic (1 ts. dry)

Brown and drain meat, onion, and garlic mixture and add

2 Tb. Worcestershire sauce

5 Tb. Ketchup

1 Tb. brown sugar

2 ts. ground ginger

1/2 t. salt

1/4 ts. pepper

and cooked rice

Layer washed cabbage in large baking dish (mine is a bit bigger than 9 x 13) and sprinkle meat mixture over top spreading it around and letting it tuck down into the cabbage.

Sauce:

2-15 oz. cans of tomato sauce

1/4 C. brown sugar

1 ts. Worcestershire sauce

1/2 C. chili sauce (or 1/2 ts. chili powder and add 1/2 can of water in one of the tomato sauce cans but the chili sauce is so good and adds just a mild spiciness! Mix and pour over cabbage and meat.

Bake 1 1/2 hrs. at 350 covered with foil, remove foil last 1/2 hr. Allow it to sit about 15 mins. after baking