Stuffed Cabbage Casserole

What you need:

    • 2 tsp. EVOO
    • 1 lb. ground beef
    • 1 large onion, diced
    • 1 Tbsp. garlic
    • 1/2 tsp. thyme
    • 1 tsp. paprika
    • Salt and pepper, to taste
    • 1 head cabbage
    • 1 can diced tomatoes
    • 1 can (15 oz.) tomato sauce
    • 1/4 cup water
    • 2 cups brown rice, cooked
    • 2 cups mozzarella cheese

Directions:

    1. Cook ground beef over medium heat until no longer pink. Set aside.
    2. Add 1 tsp. EVOO and onion. Saute for 5 minutes.
    3. Add garlic, thyme, and paprika. Cook for 2 more minutes.
    4. Add tomatoes, tomato sauce, and ground beef to the skillet and stir.
    5. Add water and simmer for 15 to 20 minutes.
    6. Meanwhile, cut cabbage in half and core. Remove any wilted leaves and then chop.
    7. Heat remaining tsp. EVOO in a Dutch oven and cook cabbage over medium-high heat until wilted. Salt and pepper to taste.
    8. Add rice to the ground beef/sauce mixture.
    9. In a 9x13-inch pan, layer 1/2 the cabbage, then 1/2 the beef/sauce mixture, and repeat.
    10. Cover with foil and bake at 350* for 40 minutes.
    11. Remove from oven, uncover, and sprinkle with cheese. Bake uncovered for 20 more minutes.

Recipe from Mostly Food & Crafts