Cheese Topped Deconstructed Cabbage Roll Casserole

Step 1: Cabbage ... Add the olive oil to a large saute pan (I prefer a nonstick pan), and bring to medium high heat. Then add the cabbage, a pinch of salt and pepper, and saute for 2 minutes. Add the broth, and reduce to medium. Simmer 3-4 more minutes until the cabbage is slightly tender. Then drain and transfer to a baking sheet lined with foil for easy clean up. No need to dirty another bowl or pan.

Step 2: Beef Filling ... In the same pan, add a little more olive oil, and bring to medium heat. Add the onions, garlic, and beef; then, saute until the beef is cooked and no longer pink (about 5 minutes), breaking it up as it cooks.

Step 3: Then, add both cans of tomatoes, 1/3 cup broth, brown sugar, vinegar, seasoning, and a pinch of both salt and pepper. Simmer 5 minutes. Add the cooked rice, and season with additional salt and pepper if necessary. Add a bit more broth if needed as well. Cook another couple of minutes, just until everything is heated through.

Step 4: Casserole and Bake ... You want a 13x9" pan, lightly sprayed with a non-stick spray. Add 1/3 of the beef mixture, 1/2 of the cabbage, 1/3 of the cheese; then, repeat. Finish with the remaining beef mixture and cheese. Press down lightly using a spatula and cover Bake in a 350 degree oven, middle shelf, for 30 minutes. Then, remove the foil, and bake an additional 15-20 minutes, until bubbly and golden brown.

Step 5: Serve ... Let the casserole rest, covered for 10-15 minutes before serving. It is rich and delicious. Homemade bread and maybe a side of sauteed carrots sound good to me. ENJOY!