Ingredients:
5 lbs lean ground chuck
2 teaspoons garlic salt
1 teaspoon ground black pepper
1 cup chopped onions
3/4 cup chopped green peppers
1 tablespoon Worcestershire sauce
2 (28 ounce) cans del monte stewed tomatoes, with onions celery and green peppers
1 (25 3/4 ounce) jars Prego pasta sauce with tomato basil and garlic
1 (4 ounce) packages uncle ben boil-in-the-bag rice
10 -14 medium cabbage leaves
3/4 cup Kraft 100% Parmesan Cheese, grated
1 (8 ounce) packages kraft four cheese pizza cheese, shredded
Directions:
In a large skillet on medium-high heat, brown ground beef with garlic salt& pepper.
Drain, add Worcestershire Sauce, onion and green pepper.
Cover and cook on medium heat, stirring occasionally, until vegetables are clear (approximately 7 minutes).
Drain and transfer meat to a large pot.
Add tomatoes and pasta sauce, simmering on medium heat for 10 minutes.
Cook rice according to directions.
Stir cooked rice into the meat and sauce.
Simmer 10-15 more minutes.
Immerse cabbage leaves into boiling water, 4 at a time, about 3 minutes, or until limp.
Drain.
Preheat oven to 350 F.
In a 9×13-inch baking dish or pan, spread a 1/4-1/2-inch layer of meat sauce.
Layer in this order: cabbage leaves, 1/4-1/2-inch meat sauce, shredded cheese, and parmesan, (will be about about 4 layers, ending with parmesan).
Bake for 40 minutes covered with foil, until bubbly.
Uncover and bake an additional 10 minutes uncovered.
Serve with salad and garlic bread.
Servings: Serve
Time preparation: 25 min.
Time total: 75 min.