Instructions
Preheat oven to 350 degrees. Spray 9×13 inch baking dish with nonstick cooking spray or olive oil spray.
Brown ground beef. When the ground beef is about halfway browned, add the onion; cook until the beef is fully browned. Reduce the heat to low. Add the garlic and cook for 1 minute, stirring continuously. Drain any excess fat from the skillet.
Add paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth, and rice. Bring the mixture to a low boil. Turn to a simmer and cover with a lid. Simmer for 20 minutes until rice is tender. Season with salt and fresh ground black pepper to taste.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 of the chopped cabbage and cook until slightly tender; 5-7 minutes. Spread cabbage over the bottom of the casserole dish. Top with 1/2 of the ground beef mixture. Sprinkle with 1/2 of the cheeses, blending them. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the other 1/2 of the chopped cabbage and cook until slightly tender, 5-7 minutes. Spread the cabbage over the cheese in the casserole dish. Top with the other 1/2 of the beef mixture and then with the remaining cheese.
Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes or until the cheese is lightly browned.
Notes
Substitute ground turkey, ground chicken, or ground pork for the ground beef.
Add fresh herbs like thyme, rosemary, parsley, or dill.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
Calories: 407kcal | Carbohydrates: 31g | Protein: 26g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 327mg | Potassium: 484mg | Fiber: 3g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 43mg | Calcium: 374mg | Iron: 2mg
