Cabbage Roll Casserole

Crafted from humble ingredients, this cabbage casserole offers simplicity and ease of preparation, making it an ideal candidate for advance meal planning, especially on weekends. Both the family and the chef will embrace the uncomplicated yet heartwarming essence of this dish.

Ingredients:

• 2 lbs ground beef
• 1 white onion, finely chopped
• 2 garlic cloves, minced
• 2 (24 oz) jars marinara sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried sage
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups cooked white rice
• 4 bacon strips, crisply cooked and crumbled
• 1 medium head (2 lbs) cabbage, finely shredded
• 1 1/2 cups mozzarella cheese, grated

How To Make Cabbage Roll Casserole:

1. Preheat the oven to 375°F and generously grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a spacious skillet, cook the ground beef and onion over medium heat until the meat is thoroughly cooked. Add minced garlic and cook for an additional minute.
3. Drain any excess grease and incorporate one jar of marinara sauce, along with thyme, dill, sage, salt, and pepper. Bring to a boil, cover, reduce heat, and let it simmer for 5 minutes. Stir in bacon and rice, then remove from heat.
4. Line the baking dish with one-third of the shredded cabbage. Evenly distribute half of the meat/rice mixture on top. Layer with another one-third of the cabbage, the remaining meat mixture, and the final one-third of the cabbage.
5. Pour the remaining jar of marinara sauce over the top. Cover the dish tightly with aluminum foil and bake for 45 minutes.
6. Remove the foil, sprinkle with grated cheese, and bake until the cheese is bubbly and melted, approximately 10-12 minutes.
7. Allow the casserole to rest for 5 minutes before serving. Enjoy!