Cabbage Roll Casserole

Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray. This prevents sticking and makes cleanup significantly easier.

Prepare your cooked rice ahead of time if you haven't already – you'll need exactly 2 cups of cooked rice, which typically requires about ¾ cup of uncooked rice. Day-old rice actually works perfectly for this recipe since it's less likely to become mushy during baking.

In a large skillet over medium heat, add 1 tablespoon olive oil, 1 ½ pounds lean ground beef, and ½ cup minced onion. Cook until the meat is no longer pink and the onion is softened, approximately 6-8 minutes. Break up the beef with a wooden spoon as it cooks to ensure even browning.

Add 2 cloves minced garlic, 2 teaspoons dried Italian seasoning, ½ teaspoon dill, 1 teaspoon salt, and ¼ teaspoon pepper. Stir and cook for 30 seconds until fragrant. This brief cooking time prevents the garlic from burning while allowing the spices to bloom.

Add 24 ounces marinara sauce, 1 (14-ounce) can diced tomatoes with juice, and 2 cups cooked rice. Stir until combined and continue to cook until warmed through, about 3-4 minutes. The mixture should be saucy but not watery.

In a large pot or cast iron skillet, add 2 tablespoons butter and 6 cups roughly chopped cabbage. Cook on high heat until the cabbage is barely wilted and shows some browning around the edges, approximately 4-5 minutes. Don't overcook – the cabbage will continue cooking in the oven.

To assemble the casserole, layer half of the cooked cabbage in the bottom of the prepared casserole dish. Spread it evenly to create a solid foundation layer.

Evenly layer half of the beef mixture on top of the cabbage, followed by 1 cup of the shredded Colby Jack cheese. Use a spoon to distribute the beef mixture evenly, ensuring it reaches all corners of the dish.

Repeat the layers one more time, finishing with the remaining 1 cup cheese on top of the casserole. The final cheese layer will create a beautiful golden top during baking.

Bake for 20-25 minutes until hot and bubbly around the edges and the cheese is melted and lightly golden. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer.

Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley and enjoy while hot.