Step 1

Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9x13-inch casserole dish with nonstick cooking spray.

Step 2

In a large skillet over medium heat, add 1 tablespoon olive oil, 1 ½ pounds lean ground beef, and ½ cup minced onion. Cook until the meat is no longer pink and the onion is softened.

Step 3

Add 2 cloves minced garlic, 2 teaspoons dried Italian seasoning, ½ teaspoon dill, 1 teaspoon salt, and ¼ teaspoon pepper. Stir and cook for 30 seconds.

Step 4

Add 24 ounces marinara sauce, 1 (14-ounce) can diced tomatoes with juice, and 2 cups cooked rice. Stir until combined and continue to cook until warmed through.

Step 5

In a large pot, add 2 tablespoons butter and 6 cups roughly chopped cabbage. Cook on high heat until the cabbage is barely wilted and browned.

Step 6

To assemble the casserole, layer half of the cooked cabbage in the bottom of the casserole dish. Evenly layer half of the beef mixture on top of the cabbage, followed by HALF of the 2 cups shredded Colby Jack cheese.

Step 7

Repeat the layers one more time, finishing with the remaining cheese on top of the casserole.

Step 8

Bake for 20-25 minutes until hot and bubbly. Garnish with fresh parsley and enjoy!