In the spirit of trying new things, I put my own spin on a classic recipe. Everyone knows about the usual stuffed cabbage rolls, so why not change it up and make a casserole instead. It’s less work to prepare and still maintains its flavor in every layer.
In a medium-sized pan, season the onions, mushrooms,garlic and ground beef and cook on medium heat until tender and fully browned. Add the rice and the beef broth, cover and cook until rice is tender and most of the broth has been absorbed (about 30 minutes). Set aside.
For cabbage, Use tongs to dip individual leaves in boiling water about 30 seconds. After removing leaves from the hot water, quickly plunge them in icy water to stop the cooking. This is called shocking. Drain leaves and pat dry with paper towels. You will need 15 leaves for this recipe
Layering and Cooking
Preheat oven to 350 degrees. In a separate bowl, grate the block of mozzarella cheese until you have at least 2 cups. Set aside. In a medium-sized baking dish, layer 5 leaves on the bottom, 1/3 of the meat mixture, 1/3 of the diced tomatoes, and 1/3 of the mozzarella cheese. Repeat until you have filled the pan. Cover and bake in oven for 1 hour. Remove and serve immediately,