Layer the Casserole Pan with Cabbage, But Wait Until This Magic Mixture Goes on Top

Directions

1. Preheat the oven to 375°F (190°C).

2. Sauté the aromatics:
   In a large skillet, heat the olive oil over medium heat. Add chopped onion and sauté for about 3 minutes, or until soft.

3. Brown the meat:
   Add garlic, Italian seasoning, and ground beef. Break up the beef with a spatula and cook for about 8 minutes, stirring regularly, until browned. Drain excess fat if necessary.

4. Prepare the tomato mixture:
   In a large mixing bowl, combine the tomato sauce, uncooked rice, salt, and half of the ground black pepper. Mix thoroughly to form the casserole mixture.

5. Layer the casserole:

   • In a 9×13-inch casserole dish, add one-third of the shredded cabbage.

   • Top with one-third of the cooked beef.

   • Spoon over one-third of the tomato-rice mixture.

   • Repeat the layers two more times, finishing with the tomato mixture on top.

6. Add broth:
   Pour the beef broth evenly over the entire casserole.

7. Cover and bake:
   Cover the dish tightly with aluminum foil and bake for 1 hour and 15 minutes.

8. Finish and serve:
   Remove from the oven and sprinkle with the remaining ½ teaspoon of black pepper. Let it rest for 5–10 minutes before serving.

⭐ Pro Tip

Want a cheesy twist? Sprinkle shredded mozzarella on top before baking for a melty, golden finish!