Easy Cabbage Roll Casserole

 

Ingredients:

1 medium head of cabbage

1 pound ground beef

1 cup uncooked rice

1 onion, chopped

2 cloves garlic, minced

1 can (15 oz) tomato sauce

1 can (14.5 oz) diced tomatoes

1 tablespoon Worcestershire sauce

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded mozzarella cheese

Directions:

Preheat oven to 350°F (175°C).

Remove the core from the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2-3 minutes until softened, then drain and set aside.

In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent. Drain excess fat.

Stir in the uncooked rice, tomato sauce, diced tomatoes, Worcestershire sauce, oregano, salt, and pepper. Mix well and let simmer for about 5 minutes.

In a large baking dish, layer half of the cabbage leaves on the bottom. Spread half of the beef and rice mixture over the cabbage. Repeat the layers, finishing with the remaining cabbage leaves on top.

Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle the mozzarella cheese on top, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.