Instructions

1. Preheat the oven to 375 degrees.
2. Add 1 tablespoon of the olive oil to a large skillet over medium heat. Add the ground beef and pork, crumbling the meat into smaller pieces as it cooks until almost cooked through. Drain any drippings from the skillet, then add the onion, garlic and salt and pepper. Cook for 5 minutes until the onion has softened, then add the tomato paste and stir into the meat.
3. Pour in the diced tomatoes and tomato sauce along with the Worcestershire sauce, and brown sugar. Stir to combine with the meat and onions and bring to a low simmer. Simmer the meat sauce for 8-10 minutes, uncovered.
4. While the meat sauce is cooking, add the remaining 2 tablespoons of olive oil to another large skillet over medium heat. Add the diced cabbage and season with salt and pepper to taste. Cook for 5 minutes until the cabbage has softened but is still crisp and remove from the heat.
5. Spray a 9″ x 13″ baking dish with cooking spray and then layer in half of the cabbage, followed by 1 1/2 cups of the rice, and half of the meat sauce. Repeat with the remaining cabbage, the other 1 1/2 cups of rice and the rest of the meat sauce. Top the casserole with the tomato soup, spreading out evenly.
6. Bake the casserole uncovered for 20-25 minutes until warmed through. Serve with extra, warmed tomato soup if desired.