as seen on Skinnytaste
Serves 9-12, depending on portion sizes. Freezer friendly.
Ingredients
2 tsp olive oil, divided
1 lb. 95% lean ground beef
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked brown rice
2 cups low-fat mozzarella cheese
Directions
-Preheat oven to 350; spray 9x13 pan with nonstick spray
-Heat a large frying pan on medium heat; add ground beef and cook until brown
-In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
-While the mixture simmers, core the cabbage and slice into 1-inch pieces. Heat the remaining olive oil in a pan and add cabbage. Cook until cabbage is wilted and about half-cooked, turning over a few times so it all wilts and cooks. Add salt and pepper.
-When meat and tomato mixture has thickened, add in the rice and mix to gently combine.
-Layer half of the cabbage on the bottom of the pan, then half the meat mixture, then the rest of the cabbage, and remaining meat. Cover with the cheese, top tightly with foil and bake for 40 minutes.
