Stuffed Cabbage Roll Casserole

Ingredients:

• 1 lb ground beef (or a mix of beef and pork)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 small head of cabbage, chopped (about 6 cups)

• 1 can (15 oz) tomato sauce

• 1 can (14.5 oz) diced tomatoes

• 1 cup uncooked rice

• 2 cups beef broth

• 1 tsp paprika

• 1 tsp dried oregano

• ½ tsp salt

• ½ tsp black pepper

• 1 cup shredded mozzarella or cheddar cheese (optional for topping)

Instructions:

1. Preheat oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Cook the beef: In a large skillet, brown the ground beef over medium heat until no longer pink. Add onion and garlic; cook until softened. Drain any excess fat.

3. Add flavor: Stir in tomato sauce, diced tomatoes, paprika, oregano, salt, and pepper. Simmer for 5 minutes.

4. Assemble the casserole: In the baking dish, layer half of the chopped cabbage, then half of the meat mixture, and half of the uncooked rice. Repeat layers once more. Pour beef broth evenly over the top.

5. Bake: Cover tightly with foil and bake for 1 hour. Remove foil, stir gently, and check if the rice is tender. If needed, bake an additional 10–15 minutes.

6. Add cheese (optional): Sprinkle cheese on top and bake uncovered for 5–10 minutes, until melted and bubbly.

7. Serve: Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.