Cabbage Roll Casserole


°2 pounds meat
°1 white onion
°2 cloves garlic
°2 (24 ounce) jars of marinara sauce
°1 teaspoon dried thyme
°1/2 teaspoon dried dill
°1/2 teaspoon dried sage
°1 teaspoon salt
°1/2 teaspoon freshly ground black pepper
°1/4 teaspoon cayenne pepper
°2 cups cooked white rice
°4 tranches bacon
°1 head (2 pounds) cabbage
°1 1/2 cups shredded mozzarella cheese


Preheat oven 375°F also greased 9" by 13" baking dish with butter 
In a large skillet, cook ground beef and onion over medium heat until meat is tender. Add garlic and cook for another minute.
Drain the fat and toss in one jar of the marinara sauce with the thyme, dill, sage, salt and pepper. Bring to a boil, covering, reduce heat also simmer for 5 min. Add bacon and rice and remove from heat.
Line baking dish with third of cabbage. Cover evenly with half of the meat/rice mixture. Add the other one-third of the cabbage, the remaining meat mixture, and the last third of the cabbage.
Pour the remaining jar of marinara sauce over it. Cover the mixture tightly with aluminum foil and bake for 45 minutes.
Remove tin foil, cover with cheese, and bake until cheese is infused and melted, 10-12 minutes.
Let it rest 5 minutes before serving.