Stuffed Cabbage Casserole

https://wonkywonderful.com/low-carb-unstuffed-cabbage-casserole-recipe/

Not going to lie, the kids did ask why there were "so many vegetables" in this, but they ate it & actually didn't complain too much.  A win in my book.
We modified the original recipe after a lot of online perusing of similar recipes.

Ingredients

• 1 cup brown rice
• Enough Beef broth to cook rice (mine is 1 cup rice to 2 cups beef broth/water)
• 1 Lb Turkey Italian Sausage
• 1 Sweet Onion, (chopped)
• 1 carrot, peeled and diced
• 14 oz Can Fire Roasted Diced Tomatoes
• 2 Tbs worcestershire sauce
• 1 Tbs Sweet Hungarian Paprika
• 1  teaspoon Dried Dill
• Salt to taste
• 1 Small Head Green Cabbage, (cored, chopped)
• 2 Cups Shredded Cheese (we were low on cheese, so used a combo of shredded mexican blend, shredded mozzarella, and slices of American~so really any cheese that melts will be yummy)

Instructions

1. Preheat oven to 400 degrees
2. Cook rice per package instructions in beef broth (can do water but broth boosts the flavor) 
3. Saute cabbage and onion over medium/high in large pan (I did this in 2 batches so cabbage edges could brown and soften~it's a lot of cabbage)  Transfer cooked veggies to large mixing bowl.  Season cabbage mixture w paprika and dill and salt to taste.
4. Saute sausage in same large pan until cooked through.  Mix in Worcestershire sauce and rice and tomatoes (undrained) and cook for an additional minute, stirring well.
5. Spray 9x11 casserole dish with nonstick spray.  Layer half of cabbage mixture into dish.  Top with entire meat mixture.  Then half of cheese.Top with other half of cabbage and cheese. Cover and cook 15-20 minutes or until cabbage is tender and cheese is melted.  Remove cover and cook 5 more minutes until cheese is slightly browned.  
6. Remove from oven and let sit 5-10 minutes.  This gives any liquids released from the veggies a chance to be re-absorbed by the rice.