Monday, November 15, 2010

Cabbage Roll Casserole #2

Here's a slightly different version of Craig's Cabbage Roll casserole.

2 lbs lean Hot Italian Sausage
1 large onion, chopped
3 garlic cloves, minced
1 can(15 ounces) tomato sauce
1 can diced tomatoes
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked rice
1 medium head cabbage (2 pounds) shredded
1 cup (4 ounces) mozzarella cheese.
1/4 cup bacon bits.

In a large skillet, cook the sausage, onion and garlic over medium heat until meat is no longer pink, drain.
Stir in one can of diced tomatoes and seasonings. Bring to a boil. Reduce heat and simmer for 5 minutes.
Stir in the rice and bacon bits, heat through. Remove from heat.

Layer half of the cabbage in a greased 13in. x 9in. x2 in. baking dish.
Top with meat mixture.

Top with remaining cabbage. Pour tomato sauce over the top.
Cover and bake at 375 for 45 minutes.
Uncover and sprinkle with cheese.
Bake 10 minutes longer or until cheese is melted.
Let stand 5 minutes before serving.

1 comment: