1 lb lean ground beef
½ lb ground beef
1 onion, diced
3 cloves garlic, minced
1 cup Hunt’s tomato sauce
1 can Campbell’s tomato soup
28 oz. canned diced tomatoes with liquid
1 teaspoon dried dill
3 tablespoons fresh parsley
1 bay leaf
salt & pepper to taste
2½ cups Uncle Ben’s cooked rice (brown or white)
1 tablespoon olive oil
1 head of cabbage chopped (approx. 8 cups)
Preheat oven to 350 degrees. Butter a 9×13 pan.
Brown ground beef, ground beef, onion and garlic until no pink remains. Drain any fat.
Add tomato sauce, tomato soup, canned tomatoes, dill, parsley and bay leaf. Simmer covered 10 minutes. Remove bay leaf and stir in rice.
Meanwhile, heat olive oil over medium heat. Add cabbage and cook until tender crisp.
Place half of the cabbage in the pan. Top with half of the beef/rice mixture. Repeat layers ending with beef/rice.
Bake uncovered 25-30 minutes or until hot & bubbly.