This casserole tastes just as good as (if not better than) cabbage rolls without the hassle.

1 1/2 lb ground beef
2 medium onions, chopped
1 clove garlic, minced
1 14 oz can crushed tomatoes
1 can water
1 can condensed mushroom soup
1/2 cup uncooked long grain rice
1 tsp salt
1/4 tsp pepper
1/2 tsp nutmeg
1 tsp worchestershire sauce
4 cups cabbage, shredded

Brown beef, onions, garlic. Add crushed tomatoes, water, and soup and bring to boil. Add rice, salt, pepper, nutmeg and worchestershire sauce. Reduce heat, cover and simmer for 20 minutes. Place half of shredded cabbage in a greased baking dish. Cover with half the rice mixture. Repeat layers. Cover and bake at 350 for an hour.

I didn’t think I really liked cabbage that much, but wow! I changed my mind about that once I tasted this. It was surprisingly yummy. Everybody ate it up and asked for more, even Cole. I put it in the boys’ lunches the next day for daycare and the dishes came back completely empty. Cole proudly told me he ate all his lunch, which doesn’t happen often. It takes a while to cook, so it’s not a really great weekday meal if you’re working, but nice for weekends when there’s more time before dinner.