This easy dish gives you the home cooked taste of Grandma’s stuffed cabbage rolls without the time and fuss. Leftovers freeze well for up to two months.

Stuffed Cabbage Casserole

2 cups grated cabbage (or cole slaw mix)
1/2 pound ground beef, pork or turkey
1 1/2 cups tomato sauce
1/2 cup chicken or vegetable broth
1 cup rice, cooked

In large skillet or medium saucepan, cook meat until lightly browned. Drain fat and place meat in a covered container.

In same skillet, place cabbage and 1 cup of tomato sauce. Saute for 20-30 minutes or to desired tenderness.

Mix cooked meat and rice into the cabbage. Add the rest of the tomato sauce and broth. Season to taste with salt, pepper, dried minced onion, dried parsley flakes, garlic powder, paprika, onion powder, etc. Heat thoroughly.

Serves 4