Layered Cabbage " Un-Roll " Casserole

Name: Layered Cabbage " Un-Roll " Casserole
Ingredients: 1/2 cup raw converted rice; 1 cup water; 1/2 cup raw Minute brown rice; 1 tablespoon tomato paste; 1/4 cup tomato juice or 1/4 cup vegetable juice; 1/2 tablespoon garlic powder; 1/2 tablespoon onion powder; 1 teaspoon brown sugar; 1 teaspoon oregano; 1/2 teaspoon black pepper; 1/2 teaspoon dried basil; 1/2 tablespoon dried parsley; 1 teaspoon salt; 4 1/2 cups crushed tomatoes; 10 large cabbage leaves; 1/2 tablespoon olive oil; 3/4 lb extra lean ground beef; 1/2 onion, grated; 1 carrot, finely grated; 1 stalk celery, diced

20 ingredients

14 steps

Ingredients

1/2 cup raw converted rice
1 cup water
1/2 cup raw Minute brown rice
1 tablespoon tomato paste
1/4 cup tomato juice or 1/4 cup vegetable juice
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon brown sugar
1 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
1 teaspoon salt
4 1/2 cups crushed tomatoes
10 large cabbage leaves
1/2 tablespoon olive oil
3/4 lb extra lean ground beef
1/2 onion, grated
1 carrot, finely grated
1 stalk celery, diced

Directions

1

Combine converted rice and water in a saucepan and bring to boil. Reduce heat, cover and cook 10 minutes. Rice will still be firm. Drain and transfer to a bowl.
2

Stir in raw Minute rice, tomato paste, tomato juice, seasonings and 3 1/2 cups of crushed tomatoes. Set aside.
3

Meanwhile, place cabbage leaves in a large bowl and cover with boiling water. Let stand 10 minutes, then drain and blot dry.
4

In a large pan, heat olive oil and brown beef and onion.
5

Stir in carrot and celery, and cook 3 minutes, stirring occasionally.
6

Add to the bowl with the rice mixture, stir in well.
7

Preheat oven to 375°F and grease a deep casserole dish.
8

Pour half of the remaining crushed tomatoes into the bottom of the casserole dish.
9

Top with two cabbage leaves, then 1/4 of the rice mixture. Repeat layering 3 times, finishing with the last two cabbage leaves.
10

Top with the last of the crushed tomatoes.
11

Cover and bake 1 hour.
12

Remove lid and bake a further 15-20 minutes.
13

Remove from the oven and let sit for 5 minutes.
14

Cut into wedges and serve.