Ingredients

The following ingredients have 12 Servings
  • 1 15 Ounce Can Tomato Sauce
  • 1 10.75 Ounce Can Condensed Tomato Soup
  • 1/2 Cup Ketchup
  • 2 Tablespoons Brown Sugar (Packed)
  • 1/4 Cup Fresh Lemon Juice
  • 1/4 Teaspoon Dried Dill
  • 1 2 1/2 Pound Cabbage, Chopped
  • 2 Teaspoons Olive Oil
  • 1 Large Yellow Onion (Chopped)
  • 4 Cloves Garlic (Minced)
  • 2 Pounds Ground Beef or Turkey
  • 2 Teaspoon Salt
  • 3/4 Teaspoon Black Pepper
  • 1 15 Ounce Can Tomato Sauce
  • 1/2 Teaspoon Dried Dill
  • 1 Teaspoon Dried Thyme Leaves
  • 1/4 Teaspoon Ground Sage
  • 6 Slices Bacon (Cooked and Chopped)
  • 2 Cups Rice (Cooked)
  • 1 1/2 Cups Cheddar (Shredded)
  • 1 1/2 Cups Mozzarella (Shredded)

Instruction

  • Preheat oven to 350 degrees. Spray an 11 X 13-inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, stir together the ingredients for the sauce and set aside. Add chopped cabbage and stir to evenly combine. Set aside.
  • In a large nonstick skillet, add the olive oil, onion and garlic and saute over medium heat until the onion is soft, about 5 minutes. Add the ground beef, 2 teaspoons salt and 3/4 teaspoons pepper and cook over medium high heat, crumbling the beef as it cooks, until the meat is no longer pink. Drain off fat. Add 1 (15 ounce) can tomato sauce, 1/2 teaspoon dried dill, thyme, sage, bacon and rice and stir until evenly combined.
  • Layer half of the cabbage in the prepared baking dish. Top with all the meat and rice mixture. Top with the remaining cabbage. Cover with aluminum foil and place on a baking sheet. Bake in preheated oven for 45 minutes. Uncover, then sprinkle top with cheese and bake 20 minutes or until casserole is bubbly and cheese is melted. Let stand 5 minutes before serving.