Halupki Casserole (Stuffed Cabbage Casserole)

Serves 10.

2 pounds ground beef (ground round or sirloin are best)
1 cup rice
1 red or green bell pepper
4 garlic cloves
1 onion
4 tablespoons butter, melted
28 ounces tomato sauce
1 cup brown sugar (or to taste)
1 1/2 cups water
2 tablespoons garlic salt, divided
2 tablespoons black pepper, divided
4 cups cabbage

Chop garlic, pepper and onion; place in a large bowl. Add melted butter, 1 tablespoon garlic salt and 1 tablespoon black pepper to the chopped vegetables.

Add UNCOOKED rice and RAW ground beef; mix thoroughly.

In a medium bowl mix tomato sauce, brown sugar, remaining 1 tablespoon garlic salt, remaining 1 tablespoon black pepper and water. Adjust seasonings to your taste. If you like it sweeter, you can add up to 1 1/2 cups brown sugar.

In a 9 x 13-inch baking pan spread half of the sliced cabbage - enough to cover the bottom.

Loosely cover the cabbage with the meat mixture. Don't press the meat down - just lay it on top of the cabbage.

Cover meat with remaining sliced cabbage and pour sauce over the top. Cover with aluminum foil and bake at 350 degrees F for about 2 hours or cabbage is
soft.