Ingredients:

• 1 head green cabbage, cut into bite-size pieces
• 1 pound ground beef
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ¼ teaspoon onion powder
• ⅛ teaspoon ground black pepper
• 2 cups water
• 1 cup white rice
• 1 (10.75 ounce) can condensed tomato soup (such as Campbell’s®)
• 1 (32 ounce) container crushed tomatoes (such as Hunt’s®)

Cooking Instructions:

1. Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.
3. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9×13-inch baking dish.
6. Bake in the preheated oven until bubbling, about 45 minutes.

Cook’s Notes: