#1311 - Rice and Cabbage Casserole

(by Shirley McNevich)

1 head cabbage (washed and shredded)
1/4 cup canola oil
1 tsp. salt
1/2 tsp. pepper
1lb. ground chuck
1 onion (diced)
1 - 32oz. jar good quality spaghetti sauce
2 cups cooked rice
1 - 8oz. bag shredded mozzarella cheese

In a Dutch oven over medium heat add canola oil and cabbage--stir and cook until cabbage is tender. In a separate pan over medium heat add ground chuck, salt, pepper and onions--stir and cook meat until browned. Add spaghetti sauce and cooked rice to the ground chuck--stir. Grease a 3qt. casserole dish. Put half of the meat sauce on the bottom of the casserole dish. Put half of the cabbage on top of the meat sauce. Add the rest of the meat sauce and half of the shredded mozzarella on top of the cabbage. Add the rest of the cabbage on top of the meat sauce. Sprinkle the other half of the shredded mozzarella cheese on the top of the cabbage. Bake at 350 degrees for 20-30 minutes or until hot all the way through.