Lo-Cal Cabbage Casserole

• 1 small cabbage
• 1 lb. lean ground beef
• 1 onion, chopped
• 3/4 c. raw brown rice
• 1 can sauerkraut
• 1 (32 oz.) jar spaghetti sauce (Ragu)
• 1/2 to 1 c. water
• 1 tsp. pepper
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. garlic powder

1. Mix sauce and water; set aside.
2. Cut cabbage into wedges; drop in hot water and bring to a boil.
3. Take off heat and set aside. Cook rice according to package directions.
4. Brown ground beef with seasonings and onion.
5. Drain cabbage.
6. Layer 1/3 of cabbage, 1/2 of meat, 1/2 of rice, 1/3 of sauce (enough to cover).
7. Layer 1/3 of cabbage, sauerkraut, remaining meat and rice, 1/3 of sauce to cover.
8. Top with remaining cabbage and sauce.
9. Bake 1 1/2 to 2 hours at 350u0b0.
10. Freezes well.

cabbage, lean ground beef, onion, brown rice, sauerkraut, water, pepper, oregano, basil, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252942 (may not work)