Cabbage Roll Casserole Recipe

Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with non-stick cooking spray. Set aside.

Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, until it is no longer pink. Drain excess grease from the skillet, then remove the beef to a clean plate or bowl and set aside.

Return the skillet to medium heat. Add the oil, then the onion. Cook until softened, about 10 minutes. Once the onion is softened, stir in the minced garlic, Italian seasoning, paprika, salt, and black pepper. Cook, stirring continuously, for 30-60 seconds.

Stir in the cabbage and cook until slightly softened, about 5 minutes, then add the tomato sauce and beef broth, mixing well. Increase the heat to high and bring to a simmer. Simmer gently for 1-2 minutes, then remove from heat.

Carefully pour the tomato and cabbage mixture into the prepared baking dish, then add the uncooked white rice and browned meat. Mix well to combine.

Cover tightly with foil and bake for 45 minutes. Then gently fluff with a fork and sprinkle the cheese evenly over the top. Bake uncovered for 10-20 minutes or until the cheese is melted and the rice is cooked.

Garnish with freshly chopped parsley and serve with a dollop of sour cream if desired.