Stuffed Cabbage Roll Casserole

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.

Add the diced onion and garlic to the beef. Cook for 3–4 minutes, until the onion becomes translucent and the garlic is fragrant.

Stir in the chopped cabbage and cook for about 5–7 minutes, until it begins to soften and shrink. Stir often to make sure it cooks evenly. Don’t worry if it looks like a lot at first—the cabbage will reduce in volume.

Add the tomato sauce, diced tomatoes (with juices), tomato paste, beef broth, Worcestershire sauce, oregano, paprika, salt, and pepper. Stir well to combine. Simmer uncovered for 10 minutes, allowing the flavors to meld and the cabbage to continue softening.

Preheat your oven to 375°F (190°C). In a large greased 9×13-inch baking dish, layer half of the cooked rice, then half of the cabbage mixture. Repeat the layers with the remaining rice and cabbage mixture.

Sprinkle the shredded mozzarella evenly over the top.

Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for 10 minutes before serving. Garnish with fresh parsley if desired. Serve with a side of sour cream or crusty bread if you like!