Stuffed Cabbage Casserole - cabbage

Method

• Cut the cabbage off the core, rinse well and place in a dutch oven with 2 cups water, salt to taste and 2 teaspoons butter and cook just to slightly soften the cabbage.
• Watch to see the water doesn't cook out.
• Add 1/4 cup water at a time, if needed.
• When cooked, turn fire off and set aside.
• Add ground beef to a frying pan and break to brown.
• After completely free of any pinkness, add the onions, celery and bell pepper.
• Cook until limp on a medium fire.
• Then add the garlic, parsley, 1/4 stick butter, salt and pepper to taste.
• Place a cover on top the pan and simmer on low for 15 minutes.
• Finally you can mix just a couple of spoons of cabbage into the meat mixture breaking the cabbage up with the spoon.
• This is optional, I just like to do it for my family.
• Then mix the meat mixture with the cabbage.
• When that's mixed, add the cooked rice and lightly blend well.
• If you think that it seems like too much or too little rice for the dish, you could always add more, but remember, it's not all about the rice.
• Place in a lasgana pan and dot with 1/4 stick butter.
• Place in 350oven for 25 minutes and serve.