Egg Free, Dairy Free Beefy Bean Cabbage Casserole

I love this casserole. My husband doesn't like cabbage or beans, so I make this for lunch and freeze the leftovers.

Beefy Bean Cabbage Casserole

10 cups chopped cabbage
8 cups water
1 lb ground beef
26 oz can spaghetti sauce
1 lb 13 oz can red kidney beans, rinsed and drained

Bring the cabbage and water to a boil. Cook, stirring occasionally, for 10 minutes or until almost tender. In a large skillet, brown the ground beef. Stir in the sauce and beans. Stir in the drained cabbage until thoroughly combined. Transfer the mixture to a sprayed 11x15 baking dish. Bake at 350 for 25-30 minutes.
*  I freeze the leftovers in single serving containers then reheat it in the microwave.