Ingredients

The following ingredients have 9 Servings
  • 2 tablespoons olive oil (divided)
  • 1 lb. lean ground beef
  • 1 cup bacon (chopped and cooked)
  • 1 large onion (finely diced)
  • 3 cloves cloves garlic (minced)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • Salt and ground black pepper (to taste)
  • 1 1/2 heads medium green cabbage (coarsely chopped)
  • 14.5 oz. can petite diced tomatoes (with juice)
  • 15 oz. can tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup chicken broth
  • 2 1/2 cups cooked white rice (or brown rice)
  • 2 cups mozzarella cheese (shredded)
  • 1 cup cheddar cheese (shredded)

Instruction

  • Preheat oven to 350 degrees F.
  • Spray a large casserole dish with non-stick spray, 9x13 or 10x13.
  • Place a large frying pan over medium heat, once hot, add ground beef and cook until browned and cooked through. Break it apart as it cooks with a wooden spoon. Once done, remove from the skillet and set aside.
  • In the same pan, add 1 tablespoon of olive oil, and once the oil is shimmering, add chopped onion, cook until translucent, stirring often for about 5 minutes.
  • Add the minced garlic, dried thyme, rosemary, basil, smoked paprika, and cook for about 2 minutes.
  • Add the diced tomatoes with juice, tomato sauce, Worcestershire sauce. Add the ground beef back to the pan. Stir.
  • Add broth, stir and simmer until slightly thickened, about 15-20 minutes.
  • In the meantime, prepare the cabbage by cutting it in half, removing the core, and any wilted leaves. Chop it into 1-inch pieces.
  • Add the remaining olive oil to a large dutch oven or frying pan and add the cabbage. Cook it over medium-high heat until the cabbage is wilted and about half cooked, stir it a few times while cooking, and season with salt and pepper.
  • When the meat mixture has thickened a bit, stir in the 2 1/2 cups of cooked rice and gently stir to combine.
  • Layer half of the cabbage on the bottom of the casserole dish, top with half of the meat mixture, half of the cooked bacon, and 1 cup of mozzarella cheese. Add remaining cabbage and remaining meat mixture on top.
  • Cover with aluminum foil and bake for around 40-45 minutes.
  • Uncover, and add the rest of the bacon and cheese on top. Bake uncovered until cheese is golden and bubbly, for about 10 more minutes.
  • Remove it from the oven, let it cool for 15 minutes, slice, and serve.