2 pounds ground beef

3.5 pounds chopped cabbage

29 ounces canned tomato sauce

1 cup chopped onion

1 cup uncooked white rice

1 teaspoon salt

28 ounces canned beef broth

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Preheat oven to 350°F (175°C).
In a large skillet, cook ground beef and onion over medium heat until beef is browned and onions soften. Drain excess fat.
In a large bowl, combine cooked beef and onions, uncooked rice, and salt; mix well.
In a greased 9×13-inch baking dish, layer half the chopped cabbage evenly on the bottom.
Spread the beef and rice mixture over the cabbage.
Top with remaining cabbage.
Pour tomato sauce and beef broth evenly over the dish.
Cover tightly with foil and bake 1 hour 30 minutes until rice and cabbage are tender.
Optional: Remove foil last 10 minutes for slight browning.
Let cool slightly before serving.

Substitute ground beef with turkey for a leaner dish.

Add garlic, thyme, or paprika for enhanced flavor.

Mix in diced tomatoes or tomato paste for richer sauce.

Include mushrooms or bell peppers in beef mixture for extra veggies.

Use brown rice, adjusting cooking time accordingly.