Cabbage Casserole

Recipe #11816

YIELDS: 1 (9x13) glass dish

COMMENT: Tasted good because of the spagetti sauce used (UFC Spagetti sauce w/ chddar cheese, sweet filipino blend) Liquidy, maybe i can use 750g of sauce instead. Cabbage were already limp. I can try cooking this in stovetop instead.

CHANGES:

1 K Spagetti sauce
2 chix breast
no rice
1 head cabbage (1 1/3k) but i left around 1/4 of it and make Sauteed cabbage w/ Teriyaki sauce(soy, water, ginger,garlic powder, brown sugar, honey ,starch dissolve in water) --> sauce didn't go into veg that much, tasted sweet
Grated Che-vital quickmelt (around 1 1/2") instead of mozerella

EQUIPMENT:
Nonstick pan to cook chix and spag sauce
Lowest rack 350º - 9x13 glass dish. Baked for 40min then turned off oven and let it stay at heated oven until it reach 1 hr (from start of bake time)

PROCEDURE:

1. Boiled water (in biggest salad master) once boiling, add sliced cabbage. Stir to let the water touch the cabbage. Close. Let it boil til bright green (less than 5min) Drain rinse w/ cold water. set aside
2. Cook onion and ground chicken in nonstick pan. Once chix is cooked, add sauce---> i tasted
and the sauce is already sweet and a bit spicy. Then seasoning: basil, oregano, garlic powder.
3. Place half cabbage in pan, then the sauce. Another layr of cabbage, then meat sauce
4. Topped w/ grated quickmelt cheese
5. Bake 350º. During baking the sauce were bubbling, but when 1 hour is done. The sauce formed a thin lining

RECIPE:

1 1/2 lbs ground pork or beef
1 medium onion, chopped
1 dash garlic powder
1 dash oregano
32 ounces spaghetti sauce (907g)
1/4 cup rice
1 dash basil
1 head cabbage
1 lb mozzarella cheese, shredded

1. Shred, boil 3 minutes and drain cabbage.
2. Brown onion and meat and Drain.
3. Place cabbage in casserole dish.
4. Place meat mixture on cabbage.
5. Add garlic powder, oregano and basil on meat.
6. Add spag.sauce and rice.
7. Layer like you do lasagne. Top with cheese.
8. Cover and bake 1 hour at 350F degrees