Cabbage Roll Casserole

3 Tbsp extra virgin olive oil, divided

1 lb lean ground beef

1 cup chopped onion

3 cloves garlic, minced

2 cups chicken or beef broth

1 (15 oz)  can no-salt-added tomato sauce

1 cup long-grain white rice

1/2 tsp salt, divided

1/2 tsp ground pepper, divided

8 cups chopped green cabbage (1 1/4 lbs)

2 tsp dried dill

1/8 tsp crushed red pepper

1 1/2 cups shredded Cheddar cheese

1.  Preheat oven to 350 degrees.  Lightly coat a 9x13 inch bakig dish with cooking spray.

2.  Heat 1 Tbsp oil in a large saucepan over medium heat.  Add ground beef and onion; cook, stirring, until the beef is no longer pink, about 5 minutes.  Add garlic and cook until fragrant about 1 minute.  Stir in broth, tomato sauce, rice, 1/4 tsp salt and 1/4 tsp pepper; bring to a simmer.  Cover, reduce heat to maintain a simmer and cook, stirring once or twice, until the rice is tender, about 17 minutes (the mixture will be a little saucy).  Uncover and remove from heat. 

3.  Meanwhile, heat the remaining 2 Tbsp oil in a large skillet over medium heat.  Add cabbage, dill, crushed red pepper ad the remaining 1/ tsp each salt and pepper.  Cook, stirring, until the cabbage is just tender, 5 to 7 minutes.  Remove from heat.

4.  Spread half the cabbage in the bottom of the prepared baking dish.  Top with half the beef mixture then half the cheese.  Repeat with the remaining cabbage, beef mixture and cheese.  Bake until hot and the cheese has melted and started to brown, about 25 minutes.

Serves 8