re: #245 Alouette

STUFFED CABBAGE LASAGNA

2 cans diced tomatoes
1 lb. ground beef
1 c. rice
1 large head cabbage
1/2 c. dry red wine
1 large onion
5 garlic cloves
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil

Prepare rice by cooking in 2 c. water.
Chop onion and garlic and saute in olive oil. Crumble meat and fry together with the onion and garlic until meat is browned. Add canned tomatoes and wine; cook for about 10 minutes.

Slice cabbage.

In a lasagna pan, layer in this order:
1 layer meat sauce
1 layer cooked rice
1 layer cabbage slices
Repeat, and end with a layer of meat sauce.

Bake at 350 for 45 minutes.

This is an alternative to stuffed cabbage because I don’t have the patience to roll individual cabbage leaves.

Can I have it for the cookbook?