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1 cup cooked rice
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 cup shredded cheddar cheese
Directions
Preheat your oven to 350°F (175°C).
In a large pan, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the chopped onion and garlic to the pan and cook until fragrant, about 2-3 minutes.
Stir in the diced tomatoes (with juice), tomato sauce, cooked rice, salt, pepper, and paprika. Mix well.
In a large casserole dish, layer half of the chopped cabbage, then half of the beef mixture. Repeat with the remaining cabbage and beef mixture.
Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.
Let it cool for a few minutes before serving. Enjoy!
Variations & Tips
For a vegetarian version, substitute the ground beef with a can of chickpeas or lentils, and use vegetable broth instead of the tomato sauce for extra flavor. You can also make this casserole spicier by adding a dash of red pepper flakes or a chopped jalapeño. For a low-carb option, swap the rice with cauliflower rice. This recipe is quite flexible, so feel free to get creative with your favorite ingredients!
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