Cabbage Roll Casserole

Ingredients

• 1 lb ground beef
• 1½ lb green cabbage
• 1 medium onion
• 2 clove garlic
• 28 oz canned crushed tomatoes
• 8 oz canned tomato sauce
• ½ cup uncooked white rice
• ½ cup beef broth
• 1 tbsp brown sugar (optional)
• 1 tbsp apple cider vinegar (optional)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried dill (optional)
• ½ cup sour cream (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Core and chop the cabbage into 1-inch pieces. Dice the onion and mince the garlic.
3. In a large skillet, brown the ground beef over medium-high heat. Drain excess fat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
4. Stir in the crushed tomatoes, tomato sauce, uncooked rice, beef broth, salt, pepper, and optional brown sugar and dill. Bring to a simmer.
5. Layer half of the chopped cabbage in the prepared baking dish. Spread the beef and rice mixture evenly over the cabbage. Top with the remaining chopped cabbage.
6. Cover the baking dish tightly with foil and bake for 45-55 minutes, or until the cabbage is tender and the rice is cooked through.
7. If using, stir in the apple cider vinegar into the casserole. Let stand for 5-10 minutes before serving.
8. Serve hot, garnished with a dollop of sour cream and fresh parsley, if desired.