Tired of turkey? Me too! And I absolutely love stuffed cabbage, but who wants to boil the cabbage to peel off the leaves, stuff and roll them? You don't either, huh? Here's your solution:
1 lb. lean ground beef
2 T Olive oil, divided
1 large onion, chopped
1 Tblsp finely minced garlic (taste as you go, we love garlic!)
2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper
1 head green cabbage, chopped & steamed
1 can (14.5 oz.) petite dice tomatoes with juice (I used Mexican)
1 can (15 oz.) tomato sauce (all I had was Spaghetti sauce)
1/4 cup water
1 cups cooked brown rice
2 cups low-fat mozzarella cheese (Sargento)
1 cup cheddar
Cook ground beef, set aside. To skillet, add onion, garlic and spices, including salt and pepper. On low, stir until onions are cooked through, add beef, tomatoes and sauce. Let simmer as the chopped cabbage steams.
Heat oven to 350. Spray 9×11 pan.
Assembly: Layer cabbage (use slotted spoon and let liquid drain), then meat mixture and half the cheese. Repeat layers. Bake with foil tented over top for 40 minutes. Remove foil and bake until cheese is golden, ten minutes or so. Let stand for five minutes before cutting.