Lazy Cabbage Roll Casserole

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5 Savoy cabbage leaves
• 1 pound lean ground beef
• 1 onion, chopped
• 1 parsnip, shredded
• 1 carrot, shredded
• 1 stalk celery, thinly sliced
• 1 tablespoon tomato paste
• 1 cup instant white rice, uncooked
• 1/4 cup KRAFT Extra Virgin Olive Oil Tuscan Italian Dressing
• 4 cups tomato sauce, divided
• 1 cup KRAFT Mozza-Cheddar Shredded Cheese, divided

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Bring a large pot of boiling water to a boil, then blanch the cabbage leaves for 2 minutes until pliable. Drain, pat dry, and trim the thick ribs.

2. Heat the Tuscan Italian dressing in a large skillet over medium heat. Add the onion, parsnip, carrot, and celery and cook for 5 minutes, stirring, until softened.

3. Add the ground beef and cook, breaking it up, for 5 minutes until no pink remains. Check that it reaches 160°F (71°C) in the thickest part. Stir in the tomato paste and cook 1 minute.

4. Stir the uncooked instant rice, 2 cups of the tomato sauce, and 1/2 cup of the shredded cheese into the beef mixture. Remove from the heat and let stand, covered, for 5 minutes.

5. Spread 1 cup of the remaining tomato sauce in the baking dish. Layer half the cabbage leaves over it, spoon the beef and rice filling evenly on top, then cover with the remaining cabbage leaves.

6. Pour the last 1 cup of tomato sauce over the top. Cover the dish tightly with foil and bake for 35 minutes until bubbling and the rice is tender.

7. Remove the foil, sprinkle the remaining 1/2 cup of shredded cheese over the top, and bake uncovered for 5 minutes until melted. Let rest 5 minutes before serving.