Cabbage Roll Casserole

Grase a 9"x13"x2" casserole dish or small roasting pan with shortening or a little vegetable oil. Shred the cabbage finely in a food processor or with a knife. Place half the shredded cabbage in the casserole. Set aside the other half for the top layer. Cook the 1 cup raw rice according to package directions. Saute the hamburger with the beef soup base in vegetable oil or hot bacon drippings until no longer pink. Stir frequently to keep meat broken up. Drain excess grease. Saute the onions separately in a little butter. Mix cooked meat, cooked rice and fried onions together. Layer meat mixture on top of the first half of the cabbage already in the baking dish. Layer the other half of the shredded cabbage on top, covering the meat mixture. For the sauce, combine tomato soup, empty soup can full of V8 juice, empty soup can of water or more V8 juice, and sugar in a large measuring cup. Whisk together or mix well. Pour sauce over top of casserole to form a thin layer. Do not stir. Set extra sauce aside. Cover casserole tightly with foil paper, dull side up. Bake at 350 degrees Fahrenheit for about one hour or until cabbage is tender. Check casserole occasionally and add more sauce if required.

Source : burnicestella Hackett