Stuffed Cabbage Roll Casserole

Hearty Cabbage Roll Casserole with Savory Meat and Rice Filling

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 oven to 350°F (175°C).

Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water for about 2-3 minutes, or until the outer leaves are pliable. Remove the leaves and set aside to cool.

In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat, if necessary. Add the chopped onion and garlic, cooking until the onion is translucent.

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

In a large baking dish, layer the 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.

Pour any remaining meat mixture over the top of