Ingredients:
4 Tbsp, Olive Oil, separated
1 medium onion, chopped
3 garlic cloves, minced
1 lb. ground beef
salt and pepper, use generously
1 tsp. thyme, dried
2 tsp. paprika
1 Tbs. Worcestershire sauce
2 Tbs. brown sugar
1 Tbs. white vinegar
1 - 14 oz. can diced tomatoes, with juices
1 - 15 oz jar tomato sauce
2 cups brown rice, cooked
1 large head of green cabbage, coarsely chopped
1/2 cup Parmesan, grated
1 cup Mozzarella, shredded
Directions:
Heat 2 Tbsp. of the olive oil in a deep skillet or pot over medium heat.
Saute the onion for about 3-4 minutes, until softened.
Add the garlic and cook for another minute or two.
Increase the heat to high.
Add ground beef.
Season well with salt and pepper.
Cook until browned, crumbling it as it cooks.
Stir in the thyme, paprika, Worcestershire sauce, brown sugar and vinegar.
Cook for 2 or 3 minutes before adding the tomatoes and tomato sauce.
Swish a 1/4 cup of water in the bottom of the tomato sauce jar, add to the meat as well.
Simmer for about 15 minutes.
Stir in the cooked rice.
Remove from heat.
In another large, deep, pan heat 2 more tbsp of olive oil over medium high heat and add the chopped cabbage.
Cook, stirring almost constantly until the cabbage is about half cooked.
Again, add salt and pepper generously as it cooks.
Remove from heat.
Heat your oven to 350 F.
Grease a large casserole dish.
Spread 1/2 of the cabbage onto the bottom, pressing it down a bit with the back of a spoon.
Spoon half the beef mixture over the cabbage.
Add the other half of the cabbage.
Finish with the rest of the meat mixture.
Cover tightly with foil and bake for about 45 minutes.
Remove the foil.
Sprinkle the cheeses on top.
Bake uncovered for about 10 more minutes, until the cheese melts.
Move the dish to the top rack, under the broiler.
Broiler on for a minute or two until the cheese begins to brown.