Ingredients:
8 slices bacon ( can use more)
1 lb ground beef
1 small onions, chopped
1 small green bell peppers, seeded and finely chopped (optional)
2 teaspoons dried chili pepper flakes ( optional or to taste)
2 tablespoons minced fresh garlic ( or to taste)
1/2 cup grated parmesan cheese ( can use more)
salt and pepper ( I use seasoned salt)
1/2 cup uncooked converted rice ( a little more rice won’t hurt but you might need to cook a little longer)
1 (10 ounce) cans tomato soup
1 1/2 cups pasta sauce ( homemade or store bought)
2 (10 ounce) cans water, if needed ( use can from the soup)
4 cups shredded cabbage ( about 1/2 of a small cabbage)
2 cups shredded cheddar cheese (optional or to taste) or 2 cups mozzarella cheese ( optional or to taste)
Directions:
Set oven to 350 degrees.
Grease a large baking dish.
In a frypan brown bacon until crisp; drain fat.
To the same skillet in the ground beef with onion, garlic, green pepper and dried chili flakes (if using) cook until meat is browned.
Add in Parmesan cheese, salt and pepper.
Add uncooked rice to hamburger mixture; mix well.
Mix soup, pasta sauce and water until combined; cook stirring until bubbly.
Spread the shredded cabbage in the baking dish.
Spread the hot ground beef mixture over the cabbage (DO NOT STIR).
Bake covered for 45 minutes.
Uncover and cook until the cabbage is soft and the rice is cooked (about 20-25 minutes).
Sprinkle the shredded cheese on top of casserole the last 5 mins of baking (if using).
Servings: 6
Time preparation: 25 min.
Time total: 85 min.