Cabbage Casserole

• 2 pounds Owens Sausage, Hot Or Mild
• 1 whole Onion, Chopped
• 2 heads Cabbage Chopped
• 1 cup Rice (quick Cook Kind)
• 1 can (14 Oz. Size) Stewed Tomatoes
• 1 can Ro*tel Tomatoes (10 Ounce Can)
• 2 cups Cheddar Cheese

1. Preheat the oven on 350F.
2. Cook the sausage in a skillet with the chopped onions, until the sausage is no longer pink and the onions are soft.
3. Drain all the grease out.
4. Spray a large pan (9x13 or larger) with Pam, or another cooking spray.
5. Put the raw, chopped cabbage in the pan and spread it out.
6. Sprinkle the raw rice over the cabbage.
7. Sprinkle the cooked sausage and onions over the cabbage/rice mixture.
8. Using a fork, lightly mix it all together.
9. Pour the stewed tomatos and Rotel tomatos over the rice/sausage/cabbage mixture.
10. Again, mix lightly with a fork.
11. Cover tightly with foil and bake for about an hour.
12. Test it by checking to see if the cabbage is tender and the rice is cooked.
13. If not, put it back in the oven (covered) for another 15 30 minutes.
14. Once its done, sprinkle cheese on top, mix it in with a fork.
15. Wait about 5 minutes while the cheese melts then enjoy!

owens sausage, onion, cabbage, rice, tomatoes, tomatoes, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/cabbage-casserole-2/ (may not work)