Cabbage Casserole in 9X13
2 -3 lbs. of ground beef or more
1 large onion chopped
1/2 a pepper chopped (I like to use the orange, yellow or red as they are milder)
1/2 cup rice ( I use 1/2 cup raw basmati rice cooked in water to just a la dente)
6 cups cabbage sliced into slivers ( it is hard to measure cabbage but I use about 1/2 a fair size head)
I jar Ragu or similar spaghetti sauce 640 ml
Brown the meat, onion and pepper in a skillet until meat is brown. Add the cooked rice. Add salt and pepper to taste. In a greased casserole dish, lay about 3 cups of the cabbage to cover the bottom of the dish. Spoon 1/3 Ragu over the cabbage. Spoon the meat mixture to cover the cabbage. Spoon of 1/3 Ragu onto the meat mixture . Cover the meat mixture with the rest of the cabbage. Spoon the rest of the Ragu over the cabbage to cover it. Cover with foil and bake at 350 for 1-1/2 to 2 hours or until a knife tip into the cabbage tells you it is tender.
This is a recipe I just wing so I tried to remember the proportions.