Deconstructed Stuffed Cabbage Casserole

Ingredients

• 1 1/2 T olive oil, divided
• 1 lb. ground beef
• 1 medium onion, chopped small
• 1 T finely minced garlic
• 1/2 tsp. dried thyme
• 1 tsp. sweet Hungarian Paprika
• 1/2 tsp. sharp Hungarian Paprika
• Salt and fresh ground black pepper to taste
• 1 1/2 heads green cabbage, coarsely chopped
• 1 can petite dice tomatoes with juice
• 1 can tomato sauce
• 1/4 cup water
• 2 cups cooked rice
• 2 cups cheese

Directions

1. Set the oven to 350F/180C. Use non-stick spray to coat a large casserole dish made of glass or crockery; a 12″ x 10″ dish works for this.
2. In a large frying pan, warm 1-2 tsp. olive oil. Add the ground beef and brown it fully, crumbling it as it cooks; once it has firmed up a bit, a potato masher makes quick work of breaking it into small pieces. Transfer the beef to a bowl.
3. In the same pan, drizzle in a little additional olive oil if the pan looks dry. Add the chopped onion and cook over medium heat for about 5 minutes, until softened, clear-looking, and beginning to take on color.
4. Stir in the minced garlic, dried thyme, and paprika, and cook for about 2 minutes longer.
5. Add the petite diced tomatoes with their liquid, tomato sauce, and the browned beef. Swish a little water through the empty cans, about 1/4 cup total, and pour that into the pan as well. Simmer the sauce until hot and a bit reduced, about 15-20 minutes.
6. While that bubbles, halve the cabbage, trim away the core, discard any tired outer leaves, and chop the cabbage into rough pieces. They can be uneven; pieces ranging from 1/2 inch to 1 1/2 inches are fine.
7. Warm about 2 tsp. olive oil in a large high-sided frying pan or dutch oven. Add the cabbage and cook over medium-high heat, turning it again and again, until it has wilted and is roughly halfway cooked. Add salt and fresh-ground black pepper to season.
8. After the tomato-beef mixture has simmered 15-20 minutes and tightened slightly, add the 2 cups cooked rice and fold it in gently.
9. Use non-stick spray to coat a large casserole dish made of glass or crockery. Build the casserole in layers: half the cabbage, half the beef and rice mixture, the remaining cabbage, and the remaining beef and rice mixture.
10. Seal the dish well with foil and bake for 40 minutes, until small bubbles begin appearing along the sides.
11. Take off the foil and scatter the cheese over the top, if using. Return the dish to the oven, uncovered, for another 20 minutes, until the cheese has melted and is just beginning to brown. Serve hot.