Stuffed Cabbage Casserole

I loved the idea of this stuffed cabbage casserole recipe from Kalyn's Kitchen.  Randal would never eat cabbage just as a vegetable side dish, but it's one of my favourite vegetables but I hardly ever make it just for me.  So I was surprised and very happy that Randal not only ate this casserole but he actually really liked it.

 

 

1 lb  ground beef
1 large onion, chopped
1 tbsp garlic
1/2 tsp dried thyme
1 tsp paprika
1 1/2 heads green cabbage, coarsely chopped
1 can petite dice tomatoes
1 can (15 oz.) tomato sauce
3 tbsp olive oil
1/4 cup water
2 cups cooked rice
2 cups cheddar cheese

Preheat oven to 350.

 

Brown the ground beef in a large frying pan.  Drain the beef and set aside.

Add the olive oil to the pan, add the onion and cook for 5 minutes.  Add the garlic, thyme and paprika and cook for another 2 minutes.  Add in the diced tomatoes, tomato sauce, water and the ground beef and simmer for 20 minutes.

While the meat mixture simmers, cut cabbage in half, cut out the core and chop the cabbage coarsely. Heat 2 tbsp olive oil in a large frying pan, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks.  Season cabbage with salt and black pepper.

Add 2 cups of cooked rice to the meat mixture. Spray a casserole dish with non stick cooking spray and add half the cabbage followed by half the meat mixture, then the remaining cabbage and the rest of the meat mixture. Cover with foil and bake for 40 minutes. Remove foil, cover with cheese and bake uncovered for another 10 minutes.