Cabbage Roll Casserole

Instructions

1. 1

   Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

2. 2

   In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for 5-6 minutes, until softened and translucent.

3. 3

   Add the minced garlic and cook for 1 minute more until fragrant. Add the ground beef, 1 teaspoon of salt, and the black pepper. Cook, breaking up the meat with a spoon, for 6-8 minutes until browned. Drain off any excess grease.

4. 4

   Stir the uncooked rice and paprika into the beef mixture until well combined. Remove from heat.

5. 5

   In a separate medium bowl, whisk together the tomato sauce, diced tomatoes, beef broth, brown sugar, Worcestershire sauce, and the remaining 1/2 teaspoon of salt.

6. 6

   Assemble the casserole. Spread half of the chopped cabbage (about 4 cups) evenly in the bottom of the prepared baking dish. Top with the beef and rice mixture, spreading it into an even layer. Spread the remaining cabbage over the beef.

7. 7

   Pour the tomato sauce mixture evenly over the entire casserole, ensuring everything is covered.

8. 8

   Cover the dish tightly with aluminum foil and bake for 45 minutes. Carefully remove the foil, sprinkle with shredded cheese if using, and bake uncovered for another 15 minutes, until the cabbage is tender, the rice is cooked, and the sauce is bubbly.

9. 9

   Remove from the oven and let the casserole rest for 10 minutes before serving. This allows it to set and makes serving easier.