Recipe - Cabbage Roll Casserole

One half cup Long grain rice; raw
1 pound Lean ground beef; (500 gm)
12 Button mushrooms; cut or sliced up
1 lg Onion; chopped
2 Cloves garlic; minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 cn Tomato sauce; (213 ml)
2 Ripe red tomatoes
One fourth cup Light sour cream
3 cup Cabbage; blanched until
tender
1 cup Bread crumbs
1 tablespoon Margarine; melted

Cook rice in 2 cups boiling water for 10 minutes, drain and set aside. In a
large frying pan, cook ground beef, mushrooms, onion, and garlic for 10
minutes, or until beef is fully cooked, stirring frequently. Drain excess
fat. Add Worcestershire sauce, salt and pepper. Stir in rice, tomato sauce,
tomatoes, and sour cream. Using a large casserole dish (2 One half litre),
alternate layers as follows: place a layer of cabbage at the bottom, beef
mixture, cabbage, beef mixture, and cabbage on top. In a separate
container, stir bread crumbs and margarine together and sprinkle on top of
the casserole. Cover and bake at 350°F for approximately 45 minutes or
until rice is tender and topping is golden brown.

Source: Found on MSN Cooking Forum
Posted to MCRecipe Digest V1 #977 by "M. Hicks" nitro_ii@email.msn.com
on Jan 1, 1998