Ingredients

The following ingredients have 8 Servings
  • 1 lb lean ground beef
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons brown sugar
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can low sodium beef broth
  • 1 cup long grain white rice (uncooked)
  • 2 tablespoons olive oil
  • 1 medium head green cabbage chopped
  • 1 1/2 cups finely shredded sharp cheddar
  • 1 1/2 cups finely shredded Monterey Jack Cheese

Instruction

  • Preheat oven to 350 degrees.  Spray 9×13 inch casserole 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.
  • 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.