Sweet & Sour Cabbage Casserole

Step 1: Freeze whole cabbage for 2 days. Defrost, remove core and separate leaves.

Step 2: In large bowl, combine beef, cooked rice, minced garlic, egg, breadcrumbs, ketchup, salt, pepper and 2 tbsp parsley.

Step 3: Heat the oil in large non-stick saucepan over medium heat.

Step 4: Cook onion and chopped garlic for a couple of minutes until fragrant but not brown.

Step 5: Add sugar, lemon juice, tomatoes and cranberry juice, bring to boil.

Step 6: Add 2 tbsp parsley and cook for 15 mins, breaking up tomatoes with spoon. If too thick, add about 1/2 cup water or juice.

Step 7: Season this with salt and pepper.

Step 8: Line bottom of 11 x 7 inch (2L) baking dish with one-third of the cabbage leaves.

Step 9: Spread with half of the meat mixture and one-third of the sauce. Repeat with cabbage, meat and sauce.

Step 10: Top with remaining cabbage and sauce.

Step 11: Bake in 350 degree Fahrenheit oven for 45 minutes, until digital thermometer inserted into center reads at least 160 degrees.

Step 12: Sprinkle with remaining 2 tbsp parsley and allow to rest for 10 mins before cutting into squares.