Stuffed Cabbage Casserole
Recipe By : Romy's Creative Cookery
Servings: 8-10

1 medium head cabbage -- coarsely shredded
1 1/2 pounds lean ground beef
1/2 cup raw rice
Garlic salt and pepper to taste
1/4 teaspoon ground marjoram
1/2 cup finely chopped onion
1 egg
1/2 cup tomato juice
1 can cream of tomato soup
1 1/2 cans tomato juice (use soup can)
1/2 can water (use soup can)

Precook cabbage in 1 cup water just until wilted, about 5 minutes. Cover and toss to distribute heat. Mix all remaining ingredients thoroughly, except cabbage.
Place half of cabbage in 9x13x2-inch pan. Spoon all of the meat mixture over cabbage. Top with remaining cabbage. Mix and pour in tomato soup, 1-1/2 cans tomato juice and 1/2 can water. Cover dish with foil and bake for 1-1/2 hrs. at 350 F.

NOTES : This is a good dish served with mashed or scalloped potatoes or hot buttered noodles. Delicious and nourishing! Freeze any leftovers.