Cabbage Roll Casserole

5		Cabbage leaves
1  lb.		groung beef
1		onion chopped
1/2  cup		carrot shredded
1  tablespoon		Celery Seed
1  tablespoon		tomato paste
1  cup		rice
1/4  cup		italian dressing
4  cups		tomato sause
1  cup		mozzerella cheese

Tip: For nutritional information on all the ingredients in Cabbage Roll Casserole just click on each ingredient name. Then adjust the serving size for any Cabbage Roll Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place cabbage leaves in large bowl. Add enough boiling water to completely cover cabbage and let stand for 10 minutes.

Brown meat with onions in skillet. Add carrots, celery, cook for 3 minutes. Remote from heat. Stir in tomato paste, rice, dressing, 3 cups tomato sauce and 3/4 cup of cheese.

Heat oven to 375. Drain Cabbage, pat dry. Carefully remove vein from centre each leaf. Pour 1/2 cup of the remaining tomato sause into a 3 litre round casserole dish sprayed with cooking spray. Cover with layers of 1 cabbage leaf and 2 cups of rice mixture. Repeat layers 3 times. top with remaining cabbage leaf, remaining sauce and cheese. Cover

Bake for 1 hour and 10 minutes, uncovering after 1 hour. Let stand for 5 minutes before serving.