Cabbage Roll Casserole

This was definitely less labor intensive than cabbage rolls and is pretty tasty. It's from the Looneyspoons Collection, which is my favorite cookbook ever.

Here it is:

2tsp olive oil
1 cup chopped onions
1 tsp minced garlic
1.5 cups reduced sodium beef or chicken broth
3/4 cup uncooked brown rice
1 medium head of cabbage (about 3-4lb)
1.5lb extra lean ground beef, chicken, or turkey
1 egg
1/4 cup minced fresh parsley
1 tsp dried marjoram
1/2 tsp salt and pepper
2 cans (10oz) reduced sodium condensed tomato soup

Heat olive oil in a medium pot over medium heat. Add onions and garlic. Cook and stir for about 3 minutes, until onions begin to soften. Add broth and rice. Bring to boil. Reduce heat to medium-low. Cover and cook for 20 to 25 minutes, until rice is tender and liquid has been absorbed. remove from heat.

Meanwhile, bring a large pot of water to boil. Cut cabbage into 8 wedges. Boil cabbage wedges for 5 minutes. Drain. Remove inner tough pieces. Separate individual leaves and set aside.

In a large bowl, combine cooked rice, with beef, egg, parsley, marjoram, salt and pepper. Mix well.

Spray a 9x13-inch baking pan with cooking spray. Line bottom with half the cabbage. Spread beef-rice mixture evenly over cabbage. Top remaining leaves with remaining cabbage.

Empty both cans of soup into a medium bowl. Add 1 can of water and mix well. Pour soup evenly over cabbage. cover and bake for 1 hour at 350 degrees. Reduce heat to 325 degrees and cook for another 45 minutes. Let cook for 5 minutes before serving.