Virgie came up with a version of this because making cabbage rolls took forever, and this is much easier; you can make it on the stove top as well.
1 lb. lean ground round seasoning to your taste ( Ball’s Salt-Free, Tone’s
3 tblspns. olive oil Garlic & Herb, and Tone’s red pepper flakes)
1 large onion, diced 4 tblspns. Lea & Perrin’s Worcestershire sauce
3 cloves garlic, diced 1 (4 oz.) can green chilies
2 bell peppers, diced 1 (10 oz.) can green chili enchilada sauce
2 small cabbages, chopped 1 (10 oz.) can Ro-Tel tomatoes
4 cups uncooked brown rice, rinsed
In a large Dutch oven, heat olive oil. Sauté onion, garlic, and peppers until tender. Add ground beef and cook, stirring often, until brown (about 10-15 minutes). Add seasonings, then add cabbage, a little at a time, stirring and cooking down between each addition. Add Lea & Perrin’s, chilies, enchilada sauce, and Ro-Tel and about 1 cup water. Cook for about 10-15 minutes.
At this point, if you want to make a casserole: Transfer meat and cabbage mixture to a large casserole dish. Add rice and 4 cups water. Cover tightly and cook in a 350 degree oven for 45 minutes.
If you want to continue on the stove top: Add rice and 4 cups water. Turn up heat until it reaches a boil. Cover, reduce to medium heat and cook for exactly 20 minutes. Do not lift the lid or stir during cooking time.
Or, you can cook the rice separately and serve the meat and cabbage mixture over cooked rice.