Ingredients
1 lb (450 g) ground beef
1 small head of cabbage, chopped (about 4–5 cups)
1 medium onion, diced
2 cloves garlic, minced
1 can (14.5 oz / 400 g) diced tomatoes
1 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (optional)
2 tablespoons olive oil or butter
Optional: 1 cup cooked rice or small diced potatoes for extra filling
Instructions
Preheat oven:
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with oil or cooking spray.
Cook the beef and veggies:
In a large skillet over medium heat, heat olive oil.
Add diced onion and garlic, sauté for 2–3 minutes until soft.
Add ground beef and cook until browned, breaking it up into small pieces. Drain excess fat.
Add cabbage and tomatoes:
Stir in chopped cabbage and canned tomatoes.
Season with salt, black pepper, and paprika.
Cook for 5–7 minutes until cabbage starts to soften but is still slightly crisp.
Assemble casserole:
Transfer the mixture to your prepared baking dish.
If using rice or potatoes, mix them in before placing in the dish.
Sprinkle shredded cheddar cheese evenly on top.
Bake:
Place in the oven for 20–25 minutes until the cheese is melted and bubbly.
Serve:
Let cool for a few minutes before serving.
This goes well with a simple salad or a side of bread.