Nathalie's lazy cabbage roll casserole

16 oz Beef, 90% Lean Ground Beef from Sirloin
1 cup, chopped Onions, raw
2 clove Garlic
1 tbsp Clubhouse La Grille Montreal Steak Spice (1 tbsp) (by AIMEE131)
.5 tbsp Chili powder
2 tsp Onion powder
2 tsp Garlic powder
4 tsp Beef Bovril (by LINDAH_555)
1 cup White Rice, long grain, cooked
0.25 cup 365 Organic Quinoa
3 cup Tomato Sauce
2 serving Pacific Natural Foods Organic Low Sodium Roasted Red Pepper and Tomato Soup, 1 cup
10 tsp Splenda Brown Sugar Blend
1 head, medium (about 5-3/4" dia Cabbage, fresh

Brown beef with onions and garlic
Add spices
Add rice and quinoa to beef mixture
Mix tomato sauce and red pepper soup together
Ladle some of the sauce in bottom of large rotisserie
Layer half of shredded cabbage in bottom of large rotisserie
Ladle some more sauce on top of cabbage (enough to cover)
Layer all of the beef/rice mixture on top of cabbage
Ladle some more sauce on top
Layer remaining shredded cabbage
Ladle remaining sauce mixture on the top
Cover and cook for approx. 2 hours at 350 degrees - stir regularly so it doesn't stick to the bottom of the pan
Sprinkle splenda once casserole is cooked - just to decrease the acidity of the dish (Taste to your liking)
Remove from oven when cabbage is soft - freezes well


Serving Size: 18 servings approx. 1 cup each

Number of Servings: 18

Recipe submitted by SparkPeople user NATHALIEBASS.