Cabbage Roll Casserole

This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost. Update--I made this yesterday and we 3 enjoyed it. I divided it up and put 2 in the freezer. I had more than 3 cups cabbage. I used all of a small head. I also added tomato juice. I didn't bother with the rice, we had it with mashed potatoes. I didn't use the Parmesan cheese either.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  lb  ground lean pork or 1  lb beef
• 1  onion, chopped
•  pepper
• 1  pinch garlic powder
• 1  tablespoon Worcestershire sauce
• 14  ounces crushed tomatoes
• 1  cup water
• 3  tablespoons rice
• 3  cups cabbage, coarsely chopped
•  grated parmesan cheese (optional)

Directions

1. In frying pan, brown meat, stirring to break up.
2. Add onion, pepper, garlic, and Worcestershire sauce and cook until golden.
3. Pour off all fat.
4. Stir in tomatoes, water and rice.
5. Place cabbage in large casserole dish and pour meat mixture over cabbage.
6. Cover and bake at 325°F (160°C)for 1 1/2 hours.
7. Check after one hour and stir in a little water if necessary, to keep casserole moist.
8. Sprinkle with Parmesan (if using)for last 5 minutes of cooking.