Cabbage Roll Casserole

Preheat oven to 350°F. Grease a 9x13 inch baking dish.

In a medium skillet, add beef, onion, and garlic. Cook until browned, and break up meat with a meat chopper or a wooden spoon, about 5-6 minutes. Add rice, stir, and set aside.

In a large measuring cup or medium bowl, combine pasta sauce, vinegar, brown sugar, Worcestershire, salt, and pepper.

Layer bottom of baking dish with ⅓ of the cabbage. Spoon ½ of the rice mixture on top and drizzle with ⅓ of the tomato sauce mixture. Layer ⅓ of the cabbage, the remaining ½ of the rice mixture, and drizzle with ⅓ of tomato sauce mixture. Layer remaining ⅓ of the cabbage and ⅓ of the tomato sauce mixture. (See notes below for layer details.)

Cover and bake for 45 minutes. After 45 minutes, continue to bake uncovered for 15-30 minutes, or until cabbage is tender, rice is cooked, and casserole is bubbling.

Gently stir and serve.