Ingredients:
1 medium head of cabbage, chopped
1 lb ground beef
1 cup cooked rice
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
1 tsp paprika
1 tsp Italian seasoning
Salt & pepper to taste
1 ½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese (optional)
2 tbsp olive oil
Fresh parsley for garnish
Instructions:
Preheat oven to 180°C (350°F).
Prepare the cabbage:
Bring a large pot of water to boil.
Add chopped cabbage and cook for 5 minutes until slightly tender. Drain and set aside.
Cook the beef mixture:
In a large skillet, heat olive oil over medium heat.
Sauté onions until soft, then add garlic and cook for 1 minute.
Add ground beef, cook until browned. Drain excess fat.
Stir in cooked rice, tomato sauce, diced tomatoes, paprika, Italian seasoning, salt, and pepper.
Simmer for 5 minutes.
Assemble the casserole:
In a greased 9×13-inch baking dish, layer half of the cabbage.
Spread half of the meat mixture over the cabbage.
Repeat layers with remaining cabbage and meat mixture.
Top with shredded mozzarella and cheddar cheese.
Bake:
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.