Cabbage Roll Casserole

2 lbs ground beef
1 medium onion, chopped
1 680 ml can Hunts tomato sauce
1/2 head of cabbage
2 cups uncooked instant rice
1 900 ml box Campbells beef broth


1. Preheat oven to 350 degrees.
2. Bring a pot of water to a boil and submerge cabbage. As the cabbage cooks, the leaves soften. Peel them off using a fork. (I boil the cabbage until the outer half of the leaves has softened and come off). 
3. Chop the softened cabbage leaves.
4. In a large skillet, cook ground beef and chopped onion until there is no red left in the ground beef.
5. Mix the tomato sauce, beef and onion, beef broth and uncooked rice in a bowl. At this time I also add a bit of nutmeg, garlic powder, salt and pepper (about a tsp of each).
6. Put in baking dishes. This recipe fills a 9x13 and an 8x8 pan.
7. Cook for 1 hour covered. Uncover, stir then cook uncovered for another 15-30 minutes (keep an eye on it so it doesn't dry out).


Enjoy!