Cabbage Roll Casserole

Preheat oven to 350ºF. Spray 9×13 inch casserole dish with nonstick cooking spray or olive oil spray.

Brown ground beef. When ground beef is about halfway browned, add onion. Cook until beef is fully browned. Reduce heat to low. Add garlic and cook for 1 minute, stirring continuously. Drain any excess fat from the skillet.

Add paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth and rice. Bring mixture to a low boil. Turn to simmer and cover with lid. Simmer for 20 minutes until rice is tender.

Heat 1 tablespoon olive oil in large skillet over medium heat. Add half of the chopped cabbage and cook until slightly tender, 5–7 minutes. Spread cabbage over the bottom of the casserole dish. Top with half of the ground beef mixture. Sprinkle with half of the cheeses, blending them.

Heat remaining 1 tablespoon olive oil in large skillet over medium heat. Add remaining chopped cabbage and cook until slightly tender, 5–7 minutes. Spread cabbage over cheese in the casserole dish. Top with remaining beef mixture and then with remaining cheese.

Cover casserole with aluminum foil and bake for 20 minutes. Remove foil and bake for another 20 minutes or until cheese is lightly browned.