Layered Cabbage " Un-Roll " Casserole

1. 1

   Combine converted rice and water in a saucepan and bring to boil. Reduce heat, cover and cook 10 minutes. Rice will still be firm. Drain and transfer to a bowl.

2. 2

   Stir in raw Minute rice, tomato paste, tomato juice, seasonings and 3 1/2 cups of crushed tomatoes. Set aside.

3. 3

   Meanwhile, place cabbage leaves in a large bowl and cover with boiling water. Let stand 10 minutes, then drain and blot dry.

4. 4

   In a large pan, heat olive oil and brown beef and onion.

5. 5

   Stir in carrot and celery, and cook 3 minutes, stirring occasionally.

6. 6

   Add to the bowl with the rice mixture, stir in well.

7. 7

   Preheat oven to 375u00b0F and grease a deep casserole dish.

8. 8

   Pour half of the remaining crushed tomatoes into the bottom of the casserole dish.

9. 9

   Top with two cabbage leaves, then 1/4 of the rice mixture. Repeat layering 3 times, finishing with the last two cabbage leaves.

10. 10

    Top with the last of the crushed tomatoes.

11. 11

    Cover and bake 1 hour.

12. 12

    Remove lid and bake a further 15-20 minutes.

13. 13

    Remove from the oven and let sit for 5 minutes.

14. 14

    Cut into wedges and serve.

* Per serving · 4 servings · Values may vary.