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cabbage casserole
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1 head | cabbage, ( chopped large) |
1 pound | lean ground beef |
1 | onion, chopped |
1 | carrot, shredded |
1 stalk | celery, thinly sliced |
1 tablespoon | tomato paste |
1 cup | instant white rice, uncooked |
1/4 cup | Zesty Italian Dressing |
4 cups | tomato sauce, divided |
Place cabbage leaves in large bowl. Add enough boiling water to completely cover cabbage. Let stand 10 min.
Meanwhile, brown meat with onions in large nonstick skillet. Add carrots and celery; cook 3 min., stirring occasionally. Remove from heat. Stir in tomato paste, rice, dressing, 3 cups tomato sauce.
Heat oven to 375 degrees F. Drain cabbage; pat dry. Carefully remove Pour 1/2 cup of the remaining tomato sauce into 3-L round casserole dish sprayed with cooking spray. Cover with layers of cabbage and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage, and remaining sauce; cover.
Bake 1 hour 10 min., uncovering after 1 hour. Let stand 5 min. before serving.
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