Stuffed Cabbage Casserole

Ingredients

• 1 medium head of cabbage
• 2 pounds lean hamburger
• 1 onion, diced
• 1 1/2 cups raw rice
• Salt and pepper to taste
• Garlic powder to taste
• 1 quart whole or stewed tomatoes
• 1 tablespoon sugar
• 1 can tomato soup
• 1 soup can of water

Directions

1. Cut cabbage in bite-size pieces. Cook cabbage in small amount of water until crisp-tender. Put half of the cabbage in the bottom of a 9×13-inch casserole dish that has been lightly buttered or coated with nonstick cooking spray. Scatter the uncooked hamburger over the cabbage.

2. Sprinkle the onion over the hamburger. Sprinkle the rice over the onion. Sprinkle with salt, pepper and garlic powder. Break up the tomatoes and pour over the hamburger mixture. Sprinkle tomatoes with 1/2 tablespoon of the sugar. Place remaining cabbage on top. Sprinkle salt, pepper and garlic powder to taste and the remaining 1/2 tablespoon of the sugar over the cabbage. Mix the soup and 1 can of water in a small saucepan and heat. Pour over the cabbage.

3. Cover and bake at 375 degrees for 1 to 1 1/2 hours.

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