Cabbage Roll Casserole (two meals)

Makes 2-12 serving casseroles

4 pounds ground beef
2 large onions, chopped
6 garlic cloves, minced
4 cans (15 oz each) tomato sauce, divided
2 teaspoons dried thyme
1 teaspoon dill weed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
4 cups cooked rice
8 bacon strips, cooked and crumbled
2 medium heads cabbage (2 pounds each), shredded and divided in half
2 cups shredded mozzarella cheese

1.  In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.

2.  Stir in 2 cans of tomato sauce and seasonings.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Stir in the rice and bacon; heat through.  Remove from the heat.

3.  Divide the mixture in half.  For each casserole, layer 1/3 (of the half) of the cabbage in a greased 13 x 9 inch baking dish.  Top with half (of the half) of the meat mixture.  Repeat layers; top with remaining cabbage.  Pour remaining one can of tomato sauce (per casserole) over the top.

4.  Cover.  Label and freeze one, with one cup of the cheese attached, for up to 3 months.  Bake the other one, covered, at 375°F for 45 minutes.  Uncover; sprinkle with cheese.  Bake 10 minutes longer or until cheese is melted.  Let stand for 5 minutes before serving.

TO USE FROZEN CASSEROLE:  Defrost in the refrigerator.  Bake the same way as above.