I found this recipe while searching for another and decided this sounded better than the first. I have chosen not to chop the cabbage finely as suggested. I prefer larger hunks!
Recipe & photo: skinnytaste.com
1In a large skillet over medium heat, cook ground beef until browned and cooked through. Remove and set aside.
2In the same skillet, add 1 tsp. olive oil, chopped onion, and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it is hot and slightly thickened, about 15-20 minutes.
3While it simmers, cut the cabbage in half, remove the core and any wilted outer leaves. Cut into small wedges. (Or chop coarsely into 1-inch pieces, if you prefer.)
4Heat remaining olive oil in a large skillet or dutch oven, add the cabbage and cook over medium-high heat until the cabbage is about half-cooked, turning it over several times so it all cooks. Season with salt and pepper.
5When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
6Spray a 13x9" casserole dish with non-stick spray and layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake in a preheated 350-degree oven for 40 minutes, or until the mixture is just starting to bubble on the edges.
7Remove foil and sprinkle on cheese. Bake uncovered an additional 15 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.