Stuffed Cabbage Casserole

Steps

1. Preheat oven to 350°F. Coat a 9x13-inch baking dish with the cooking spray. Heat the rice in the microwave according to package directions.
2. In a 12” skillet, heat oil over medium-high. Add onion and cook until softened, 3 to 4 minutes. Add ground beef and season with salt and pepper. Cook until beef is browned, stirring and breaking up beef with back of spatula, 7 to 8 minutes. Add garlic and cook 30 seconds, stirring constantly. Season well with salt and pepper.
3. Meanwhile, cut the cabbage in half; remove core and any wilted outer leaves. Roughly chop cabbage into 1-inch pieces. To a microwave-safe bowl, add cabbage and ¼ inch of water. Microwave for 6 min., until cabbage is tender. Drain.
4. To skillet, add the rice, tomato sauce, diced tomatoes, cranberry sauce, and Italian seasoning. Using a spatula, break up cranberry sauce, stirring until combined. Simmer until hot, about 5 min.
5. Add half of cooked cabbage to bottom of casserole dish and top with half of meat mixture. Repeat with remaining cabbage and meat mixture. Cover with foil and bake 20 minutes. Remove foil and top with the mozzarella. Bake, uncovered, until cheese is melty and starts to brown, 20 minutes. Garnish with parsley to serve, if desired.