Cabbage Roll Casserole

I did a search on here and couldn't find one like mine so I decided to submit it. I thought I had found int on here but I must have gotten it from another place. It is a wonderful dish and although a shortcut type recipe, it still give you the flavor and comfort of vabbage rolls without all the extra work. I did tweak it from the original recipe, however. The cooking time does not include the time to brown the ground beef.

• Ready In: 1 hr 40 mins
• Serves: 6-8
• Yields: 6-8 bowls

Ingredients

• 1  medium head of cabbage
• 1  large onion, chopped
• 1  large green bell pepper, choppped
• 1 (10 ounce) can Rotel tomatoes & chilies, undrained
• 1 (15 ounce) can  hunt's brand diced tomatoes with juice, undrained
• 2 (8 ounce) cans tomato sauce
• 3  tablespoons Worcestershire sauce
• 1⁄2 cup  sloppy joe sandwich sauce, from a 15 oz. can
• 1  teaspoon garlic powder
• 1 1⁄2-2  lbs lean ground beef
• 5  cups cooked rice
• 1  ounce  lipton brand  dry onion soup mix (from a 2 envelope box)
• 1  cup water

Directions

1. Slice cabbage (like for coleslaw but a little larger).
2. Chop onion and green pepper.
3. In large Dutch Oven, cook ground beef with onion and green pepper. Drain.
4. Add Rotel tomatoes undrained, 3 tablespoons worcestershire sauce and 1/2 c sloppy joe sauce, and garlic powder. Mix well.
5. Add cabbage a little at a time, stirring after each addition.
6. Add 1 c water and mix inches.
7. Put lid on and reduce heat to simmer.
8. Cook for 1 1/2 hours stirring now and then to check if it's sticking.
9. Cook until cabbage is translucent and very tender.
10. Then stir in cooked rice and serve in bowls.
11. Serve with cornbread, garlic bread or something you like and a salad.