here's one we use, its adapted from a cabbage roll recipe, filling, easily versitile and delicious.
Cabbage Casserole (makes for 6)
8 large cabbage leaves
1 lb lean ground beef
1tb worchester sause
1 green or red pepper, chopped
1 can condensed tomato soup
1/2 large onion, corsely chopped
1 tb sliced garlic
1 cup uncooked brown rice
1 egg
1/2- 1 cup cheddar cheese
1/2 cup milk
pepper (optional)
1 tb chili powder (optional)
1. cook rice as directed, set aside
2. preheat oven at 350
3. place 4 cabbage leaves in your casserole dish, if they dont lie down nicely steam leaves/ soak in warm water for 5 min.
4. brown beef and drain
5.add garlic, pepper, spices and onion and cook till onion begins to turn transparent
6. combine egg, milk worchester sauce and rice in a bowl while adding the condensed soup to the beef
7.combine rice and beef mixtures
8.spoon mix into casserole dish on top of cabbage and smooth out
9.add cheese
10.cover with 4 more cabbage leaves
11. cook for 1 hr.
you can use white rice too if you want and omiting either the egg or the cheese doesnt hurt it at all if you dont have them on hand, the egg just helps it stay together better. also the number of cabbage leaves are approximate depends on the size of the leaves and your dishes.