1. Combine converted rice and water in a saucepan and bring to boil. Reduce heat, cover and cook 10 minutes. Rice will still be firm. Drain and transfer to a bowl. 2. Stir in raw Minute rice, tomato paste, tomato juice, seasonings and 3 ½ cups of crushed tomatoes. Set aside. 3. Meanwhile, place cabbage leaves in a large bowl and cover with boiling water. Let stand 10 minutes, then drain and blot dry. 4. In a large pan, heat olive oil and brown beef and onion. 5. Stir in carrot and celery, and cook 3 minutes, stirring occasionally. 6. Add to the bowl with the rice mixture, stir in well. 7. Preheat oven to 375ºF and grease a deep casserole dish. 8. Pour half of the remaining crushed tomatoes into the bottom of the casserole dish. 9. Top with two cabbage leaves, then ¼ of the rice mixture. Repeat layering 3 times, finishing with the last two cabbage leaves. 10. Top with the last of the crushed tomatoes. 11. Cover and bake 1 hour. 12. Remove lid and bake a further 15-20 minutes. 13. Remove from the oven and let sit for 5 minutes. 14. Cut into wedges and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
