Cabbage Roll Casserole

• 1 medium head of cabbage
• 1 large onion, chopped
• 1 large green bell pepper, choppped
• 1 (10 ounce) can Rotel tomatoes & chilies, undrained
• 1 (15 ounce) canhunt's brand diced tomatoes with juice, undrained
• 2 (8 ounce) cans tomato sauce
• 3 tablespoons Worcestershire sauce
• 12 cup sloppy joe sandwich sauce, from a 15 oz. can
• 1 teaspoon garlic powder
• 1 12-2 lbs lean ground beef
• 5 cups cooked rice
• 1 ounce lipton brand dry onion soup mix (from a 2 envelope box)
• 1 cup water

1. Slice cabbage (like for coleslaw but a little larger).
2. Chop onion and green pepper.
3. In large Dutch Oven, cook ground beef with onion and green pepper.
4. Drain.
5. Add Rotel tomatoes undrained, 3 tablespoons worcestershire sauce and 1/2 c sloppy joe sauce, and garlic powder.
6. Mix well.
7. Add cabbage a little at a time, stirring after each addition.
8. Add 1 c water and mix inches.
9. Put lid on and reduce heat to simmer.
10. Cook for 1 1/2 hours stirring now and then to check if it's sticking.
11. Cook until cabbage is translucent and very tender.
12. Then stir in cooked rice and serve in bowls.
13. Serve with cornbread, garlic bread or something you like and a salad.

head of cabbage, onion, green bell pepper, tomatoes, tomatoes, tomato sauce, worcestershire sauce, sandwich sauce, garlic, lean ground beef, rice, onion soup, water

Taken from www.food.com/recipe/cabbage-roll-casserole-492672 (may not work)