Categories: Meals

Ingredients

• 2 lbs. ground beef
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2- 15 oz. cans tomato sauce, divided
• 1 tsp dried thyme
• 1/2 tsp dill weed
• 1/2 tsp rubbed sage
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cayenne pepper
• 2 cups cooked rice
• 4 bacon strips, cooked and crumbled
• 1 medium head cabbage, shredded
• 1 cup shredded mozzarella

Directions

1. Preheat oven to 375. In a large skillet, cook ground beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook for 1 minute longer. Drain. Stir in one can of tomato sauce and the next six ingredients. Bring to a boil. Reduce heat; simmer, covered, for 5 minutes. Stir in the cooked rice and bacon; remove from heat.

2. Layer a third of the cabbage in a greased 13×9-inch baking dish. Top with half of the meat mixture. Repeat layer; top with remaining cabbage. Pour the remaining tomato sauce over top.

3. Cover casserole and bake 45 minutes. Uncover; sprinkle with the mozzarella cheese. Bake until cheese is melted, about 10 minutes. Let casserole stand 5 minutes before serving.

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