Ingredients
- 2 tablespoons olive oil
- 8 cups cabbage, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon onion powder
- 3/4 teaspoon paprika
- 1 pound lean ground beef
- 1 8-ounce can tomato sauce
- 1 14.5-ounce can diced tomatoes with juices
- 1 teaspoon Worcestershire sauce
- Kosher salt, to taste
- 3/4 teaspoon black pepper
- 1 1/2 teaspoons dried Italian seasoning
- 2 cups white rice, cooked
- 1 cup mozzarella cheese, shredded
- Chopped green onions or parsley, for garnish
Instructions
- Preheat your oven to 350°F. Heat olive oil in a large skillet over medium heat. Sauté cabbage for 7-9 minutes, stirring occasionally, until barely tender. Place the cabbage in a bowl and set it aside.
- In the same skillet, combine the diced onion, minced garlic, onion powder, and paprika, and sauté until the onion is softened. Next, add the lean ground beef, cooking until browned and breaking it up as it cooks. Drain any excess fat from the skillet.
- Stir in the tomato sauce, diced tomatoes, Worcestershire sauce, salt, black pepper, and dried Italian seasoning. Bring the mixture to a simmer and allow the flavors to meld for a few minutes, then mix in the cooked rice and add the cabbage back into the skillet.
- Transfer the mixture to a greased 9x13-inch baking dish. Cover the dish with foil and bake for 20-30 minutes.
- Remove the foil, sprinkle the shredded mozzarella cheese evenly, and bake uncovered for an additional 15 minutes until the cheese is bubbly. Let rest for 5 minutes before serving. Garnish with fresh parsley or green onions.
