Stuffed Cabbage Roll Casserole
Ingredients:
1 large head of cabbage
1 pound ground beef or turkey
1 cup cooked 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 dried thyme
Salt and pepper to taste
1 cup shredded mozzarella cheese
Directions:
Preheat the oven to 350°F (175°C).
Remove the core from the cabbage. Bring a large pot of water to a boil, add the whole head, and blanch for 2–3 minutes until the outer leaves are flexible. Peel off the softened leaves and set them aside to cool.
In a large skillet over medium heat, brown the ground beef or turkey, breaking it up as it cooks. Drain any excess fat if needed.
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
Stir in the cooked rice, tomato sauce, diced tomatoes, Worcestershire sauce, oregano, thyme, salt, and pepper. Mix thoroughly and let the filling simmer for about 5 minutes to meld the flavors.
In a large baking dish, lay out cabbage leaves and spoon a portion of the meat-and-rice mixture onto each leaf. Roll the leaves tightly and place them seam-side down in the dish.
Spoon any remaining sauce and filling over the assembled rolls. Cover the dish with aluminum foil.
Bake for 45 minutes. Remove the foil, sprinkle the shredded mozzarella over the rolls, and bake an additional 10–15 minutes, until the cheese is melted and bubbly.