Unstuffed Cabbage Roll Casserole

Ingredients

• 1 medium head green cabbage, about 2 1/2 lb
• 1 1/2 lb ground beef, 85 percent lean
• 1/2 lb ground pork
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 cup long-grain white rice, uncooked
• 1 can crushed tomatoes, 28 oz
• 1 can tomato sauce, 15 oz
• 1 1/2 cups beef broth
• 3 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 2 tsp sweet paprika
• 1 1/2 tsp dried thyme
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp unsalted butter
• 3 tbsp chopped fresh dill

Before you cook

• Core the cabbage and chop it into 1-inch pieces.
• Dice the onion and mince the garlic.
• Chop the fresh dill.
• Grease a deep 9-by-13-inch baking dish.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Brown the ground beef and ground pork together in a large skillet over medium-high heat for 9 minutes.
3. Pour off all but 2 tablespoons of the fat.
4. Add the onion and cook for 6 minutes, until soft.
5. Add the garlic and cook for 30 seconds.
6. Stir in the paprika, thyme, salt, and pepper and cook for 1 minute.
7. Stir in the crushed tomatoes, tomato sauce, beef broth, brown sugar, and cider vinegar.
8. Bring the sauce to a simmer and cook for 3 minutes.
9. Stir the uncooked rice into the meat sauce.
10. Spread half the chopped cabbage across the bottom of the greased dish.
11. Ladle half the meat and rice mixture over the cabbage.
12. Add the remaining cabbage in a layer and press it down firmly.
13. Pour the rest of the meat and rice mixture over the top and spread it to the corners.
14. Dot the surface with the butter in small pieces.
15. Cover the dish tightly with foil and bake for 55 minutes.
16. Remove the foil and bake for 15 minutes more, until the cabbage is tender and the top has darkened.
17. Rest the casserole for 10 minutes, then scatter the dill over the top before serving.