Mediterranean Cabbage Roll Casserole

1.Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with a tablespoon of olive oil.

2.Bring a large pot of salted water to a boil. Add the cabbage strips and blanch for 3-4 minutes until just tender but still firm. Drain and set aside to cool slightly.

3.In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

4.Add the minced garlic and cook for an additional 30 seconds until fragrant.

5.Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.

6.Stir in the cooked rice, drained diced tomatoes, tomato sauce, parsley, oregano, basil, cinnamon, crushed red pepper flakes (if using), salt, and pepper. Simmer for 5 minutes, stirring occasionally, to allow flavors to meld.

7.In the prepared casserole dish, spread a thin layer of the beef and tomato mixture on the bottom.

8.Layer half of the blanched cabbage strips evenly over the beef mixture.

9.Spread half of the remaining beef mixture over the cabbage layer.

10.Repeat layering with the remaining cabbage strips and beef mixture, finishing with the beef mixture on top.

11.Pour the beef broth or water evenly over the casserole to keep it moist during baking.

12.Cover the casserole tightly with aluminum foil and bake for 35 minutes.

13.Remove the foil and sprinkle the shredded mozzarella and crumbled feta cheese evenly over the top.

14.Return the casserole to the oven uncovered and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

15.Remove from the oven and let the casserole rest for 10 minutes before serving to allow flavors to settle and make slicing easier.

16.Serve warm, garnished with additional fresh parsley if desired.