Cabbage and Rice Casserole

Ok, I've made this particular dish 4 times in the last couple of months.  It just gets better and better.  It's a little time consuming with the prep work, but certainly doable.  I know it's one that Loney has started to crave.  

Cabbage & Rice Casserole

1 sm. head of cabbage, washed, drained and coarsely shredded
2 tbsp. vegetable oil (optional)
3/4 c. water, divided
1 lb. lean ground beef
1/2 c. finely chopped onion (I just use dried onion flakes)
1/4 c. finely chopped green bell pepper (optional)
1/4 c. finely chopped celery (I have added carrots as well)
1/4 tsp. ground black pepper
1 tsp. salt, or to taste
Dash of garlic powder or chopped garlic for more flavor
3 c. cooked rice
2 cans (8 oz.) tomato sauce
3/4 c. shredded Cheddar or Monterey Jack cheese
1/2 c. cracker crumbs or fine dry bread crumbs
1/2 c. cooked, crumbled bacon

In a large sauce pot or Dutch oven, steam cabbage in oil and 1/4 cup water for 15 minutes. Drain and set aside.

In a large skillet, lightly brown ground beef; drain off fat. Add onion, green pepper, celery, black pepper, salt and garlic powder; mix well. Continue cooking a few minutes until vegetables are tender. Layer steamed cabbage, cooked rice and browned meat mixture in a lightly greased 13 x 9 x 2 inch baking dish. Pour tomato sauce and remaining 1/2 cup water over all. Top with shredded cheese, cracker crumbs and crumbled bacon.

Bake, covered, in a preheated 325 degrees oven for 20 minutes, or until hot and bubbly. (Or, simmer, covered, on top of stove for 20 minutes.)