Directions
Preheat the oven to 375°F (190°C).
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.
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.
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.
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.
Add broth:
Pour the beef broth evenly over the entire casserole.
Cover and bake:
Cover the dish tightly with aluminum foil and bake for 1 hour and 15 minutes.
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!
