Stuffed Cabbage Casserole

3 Tbls cooking oil
1 lb. ground beef
1 large onion
2 cloves garlic
¾ cup rice (uncooked)
½ tsp salt
¼ tsp pepper
1 can tomato sauce (28oz)
¼ cup cider vinegar
2 Tbls brown sugar
1 Tbls dry mustard
8 cups cabbage, coarsely chopped

Heat the oil in a large, heavy-bottomed skillet over medium heat. When hot, add the beef, onion and garlic and cook, stirring, until the meat is browned. Put this meat mixture into a bowl and add the rice, salt, and pepper. In a separate small bowl mix together the tomato sauce, vinegar, brown sugar, and dry mustard. Layer 1/3 of the cabbage into a deep, 3-quart capacity casserole. Then layer on ½ of the meat mixture. Add the next 1/3 of the cabbage, then the remaining meat, and finally the remaining cabbage. Pour the tomato sauce mixture over the top and let stand at room temp. for 20 minutes and do not stir. Meanwhile, pre-heat oven to 325. Bake for two hours without stirring. Serves 4.