Cabbage Roll Casserole

2  lb.		Ground Beef, extra lean
2  cups		Onion, chopped
250  grams		Uncle Ben's Long Whole Grain Brown Rice, raw (approx 1 1/4 cups)
6  cups		Cabbage, shredded
1-1/2  teaspoons		Salt
1-1/2  teaspoons		Pepper
1/4  cup		Splenda/Sugar Twin Blend
84  fl. oz.		Aylmer Tomatoes, pureed in food processor or blender (3-28 oz cans)

Tip: Click on the ingredient links to learn the nutritional information for all the Cabbage Roll Casserole ingredients. The serving size for any ingredient in Cabbage Roll Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 325F.
Shred cabbage.
In a large bowl mix raw ground beef, rice and 1 cup of the onions.
Place 2 cups of the shredded cabbage in bottom of roaster.
Place 1/2 of the beef/rice/onion mixture on top of the shredded cabbage (flattening the pieces with your fingers before placing).
Top with 2 more cups of the shredded cabbage.
Working as before, place the remaining beef/rice/onion mixture on top of this cabbage layer.
Place remaining cabbage on top.
Place onion & drained tomatoes (reserve juice) in blender and puree. Mix pureed onion and tomatoes with the reserved juice, salt, pepper & sweetener and pour over ingredients in roaster.
Cover and cook in preheated oven for 1 1/2 hours.