Cabbage Roll Casserole (Delicious Family Recipe)

Let's start by heating olive oil in a medium-sized skillet or Dutch oven over medium-high heat. Once the oil is hot and shimmering, cook the onion until softened (about a minute) and add the carrot. Allow the mixture to cook for an additional minute.

Add the beef to the veggie mixture. Brown the beef, using a spatula to break it apart as it cooks. Cook it until no longer pink but not cooked through entirely (the beef will continue to cook in the casserole later). Stir in the minced garlic and sauté for another minute. If there is excess liquid from the meat, drain it before proceeding.

Place all the seasonings in the skillet: black pepper, sugar, salt, sweet paprika, and Cajun seasoning. Then, add the tomato sauce and chopped tomatoes. Stir to combine all the ingredients.

Reduce the heat to medium-low and let the mixture simmer for 10 minutes - taste for additional salt and pepper.

While the mixture is simmering, preheat the oven to 350 degrees Fahrenheit. Prepare an 8x11-inch or 2-quart casserole dish by spraying it with cooking oil.

Remove the skillet from the heat and transfer the beef mixture to a deep pot or large Dutch oven. Mix in the cooked rice and adjust the seasoning with salt and black pepper to taste. Set aside.

Clean the skillet or pot and heat the remaining tablespoon of oil over medium heat. Add the chopped cabbage with ¼ cup of water, then simmer until the cabbage softens and the water evaporates. Once cooked, transfer half of the cabbage to the prepared baking dish.

Layer the cabbage with the beef and rice mixture, repeating the process for a second layer. Ensure the top layer is even, then sprinkle with mozzarella cheese.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 20 minutes until the cheese is melted and bubbly. Optionally, broil for 1-2 minutes to achieve a golden brown cheese topping.

Garnish with dill, parsley, and a dollop of sour cream before serving.