✤2 tsp olive oil, divided
✤1 lb lean ground beef
✤1 large onion, chopped fine (~243g)
✤3-4 cloves garlic, minced
✤1 tsp dried thyme
✤1 tsp paprika
✤ salt & pepper, to taste
✤2 small green cabbage heads, cores removed & chopped (~1500g)
✤1- 14.5 oz can petite diced tomatoes
✤1- 15 oz can tomato sauce
✤1/4 cup water
✤2 cups (~400g) cooked brown rice
✤2 cups (~224g) mozzarella cheese, shredded
❖Preheat oven to 350°F (177°C). Lightly grease a large casserole dish.
❖In a skillet, cook the ground meat until just browned, then set aside.
❖In the same pan, add 1 tsp oil & the onion and cook over medium heat until starting to brown, about 5 min. Add the garlic, thyme, paprika, salt & pepper and cook about 1 min. Add the diced tomatoes, tomato sauce & ground meat. Add the water to the sauce can, swish around and add to the pan. Simmer until slightly thickened, about 15-20 min.
❖In a separate stock pot, heat the remaining 1 tsp oil, add the cabbage and cook over med-high heat until wilted and half cooked, stirring often. Season with salt & pepper.
❖When meat mix is done, stir in the rice.
❖In the casserole dish, layer half of the cabbage, then half meat, then the rest of cabbage and the rest of the meat. Cover tightly with foil and bake 40 min. Remove foil, top with the cheese and bake uncovered 20 min more.
❖Let sit 10 min before serving.
