Cabbage Roll Casserole

http://www.kraftrecipes.com/recipes/lazy-cabbage-roll-casserole-124926.aspx?cm_mmc=eml-_-rbe-_-20110503-_-1028

I want to play with this recipe since it uses a lot of winter produce~could use more cabbage by putting handfuls of chopped cabbage between layers instead of leaves. Could probably increase amount of shredded veggies and decrease amount of beef. And will try vinegar & mustard (maybe worchestershire sauce?) instead of salad dressing.

what you need

5 large savoy cabbage leaves

1 lb. lean ground beef

1 onion, chopped

1 parsnip, shredded

1 carrot, shredded

1 stalk celery, thinly sliced

1 Tbsp. tomato paste

1 cup instant white rice, uncooked

1/4 cup KRAFT Tuscan House Italian Dressing and Marinade

1 qt. (4 cups) tomato sauce, divided

1 cup KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA, divided

make it

PLACE cabbage leaves in large bowl. Add enough boiling water to completely cover cabbage. Let stand 10 min.

MEANWHILE, brown meat with onions in large nonstick skillet. Add parsnips, carrots and celery; cook 3 min., stirring occasionally. Remove from heat. Stir in tomato paste, rice, dressing, 3 cups tomato sauce and 3/4 cup cheese.

HEAT oven to 375ºF. Drain cabbage; pat dry. Carefully remove vein from center of each leaf. Pour 1/2 cup of the remaining tomato sauce into 3-qt. round casserole dish sprayed with cooking spray. Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf, remaining sauce and cheese; cover.

BAKE 1 hour 10 min., uncovering after 1 hour. Let stand 5 min. before serving