Cabbage Never Roll Casserole

• 5 lbs lean ground chuck
• 2 teaspoons garlic salt
• 1 teaspoon ground black pepper
• 1 cup chopped onion
• 34 cup chopped green pepper
• 1 tablespoon Worcestershire sauce
• 2 (28 ounce) cansdel monte stewed tomatoes, with onions celery and green peppers
• 1 (25 3/4 ounce) jar Prego pasta sauce with tomato basil and garlic
• 1 (4 ounce) packageuncle ben boil-in-the-bag rice
• 10 -14 medium cabbage leaves
• 34 cup Kraft 100% Parmesan Cheese, grated
• 1 (8 ounce) packagekraft four cheese pizza cheese, shredded

1. In a large skillet on medium-high heat, brown ground beef with garlic salt& pepper.
2. Drain, add Worcestershire Sauce, onion and green pepper.
3. Cover and cook on medium heat, stirring occasionally, until vegetables are clear (approximately 7 minutes).
4. Drain and transfer meat to a large pot.
5. Add tomatoes and pasta sauce, simmering on medium heat for 10 minutes.
6. Cook rice according to directions.
7. Stir cooked rice into the meat and sauce.
8. Simmer 10-15 more minutes.
9. Immerse cabbage leaves into boiling water, 4 at a time, about 3 minutes, or until limp.
10. Drain.
11. Preheat oven to 350F.
12. In a 9x13-inch baking dish or pan, spread a 1/4-1/2-inch layer of meat sauce.
13. Layer in this order: cabbage leaves, 1/4-1/2-inch meat sauce, shredded cheese, and parmesan, (will be about about 4 layers, ending with parmesan).
14. Bake for 40 minutes covered with foil, until bubbly.
15. Uncover and bake an additional 10 minutes uncovered.
16. Serve with salad and garlic bread.

lean ground chuck, garlic salt, ground black pepper, onion, green pepper, worcestershire sauce, tomatoes, pasta sauce, packageuncle ben boil, cabbage, parmesan cheese, four cheese

Taken from www.food.com/recipe/cabbage-never-roll-casserole-102614 (may not work)