Layered Cabbage " Un-Roll " Casserole - cooking recipe

Ingredients

1/2 cup raw converted rice
1 cup water
1/2 cup raw Minute brown rice
1 tablespoon tomato paste
1/4 cup tomato juice or 1/4 cup vegetable juice
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon brown sugar
1 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
1 teaspoon salt
4 1/2 cups crushed tomatoes
10 large cabbage leaves
1/2 tablespoon olive oil
3/4 lb extra lean ground beef
1/2 onion, grated
1 carrot, finely grated
1 stalk celery, diced

Preparation

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.
Stir in raw Minute rice, tomato paste, tomato juice, seasonings and 3 1/2 cups of crushed tomatoes. Set aside.
Meanwhile, place cabbage leaves in a large bowl and cover with boiling water. Let stand 10 minutes, then drain and blot dry.
In a large pan, heat olive oil and brown beef and onion.
Stir in carrot and celery, and cook 3 minutes, stirring occasionally.
Add to the bowl with the rice mixture, stir in well.
Preheat oven to 375\u00b0F and grease a deep casserole dish.
Pour half of the remaining crushed tomatoes into the bottom of the casserole dish.
Top with two cabbage leaves, then 1/4 of the rice mixture. Repeat layering 3 times, finishing with the last two cabbage leaves.
Top with the last of the crushed tomatoes.
Cover and bake 1 hour.
Remove lid and bake a further 15-20 minutes.
Remove from the oven and let sit for 5 minutes.
Cut into wedges and serve.