Cabbage Casserole

*CABBAGE CASSEROLE*
A variation to cabbage rolls. Just as tasty but less hassle. Makes 6 servings
1 tbsp	Oil	15 mL
1-1/2 lb	Ground Beef	750 g
2	Onion, chopped	2
1	Garlic clove, minced	12
1 tsp	Salt	5 mL
1/4 tsp	Pepper	1 mL
14 oz can	Tomato sauce	398 mL
19 oz can	Tomatoes	560 mL
1/2 cup	Uncooked rice	125 mL
4 cups	Shredded cabbage	1 L

In skillet, heat oil; add beef and cook, stirring until meat is no longer pink. Add onions, garlic, salt, pepper, tomato sauce and tomatoes. Bring to boil and add rice; cover, reduce heat and simmer for about 10 minutes or until rice is partially cooked. Spread half of the cabbage in greased 12x8 inch [3 L] baking dish. Cover with half of the meat mixture. Repeat layers. Cover with foil and and bake 325°F [160°C] 1-1/2 hours or until cabbage is tender.