Un-Stuffed Cabbage Casserole

INGREDIENTS:

• 1 cup uncooked rice
• 2 cups water
• 1 beefless bouillon cube

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• 1 tablespoon oil
• 1 large onion, chopped
• 1 bag beefless ground beef
• 16 ounces diced tomatoes, undrained
• 6 tablespoons ketchup
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon salt

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• 1 head cabbage

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• 1/2 cup Daiya mozzarella

METHOD:

• Cook rice in water with bouillon cube until tender
• Heat oil in large skillet, add onion and beefless ground beef, cover and cook until beefless ground beef is thawed and onion is translucent
  
• Stir in tomatoes, ketchup, spices and blend well
• Stir in cooled rice
• Shred cabbage in food processor with slicing blade
• Put half of the cabbage in the bottom of a casserole dish (I used 2 smaller casseroles with lids), spread half of the rice mixture on top, repeat with remaining cabbage then rest of rice mixture
• Cover and bake at 400 for 1 hour
• Sprinkle Daiya mozzarella on top, return to oven for a few minutes until melted

NOTES:
8 servings at 265 calories each