Cabbage Roll Casserole
1½ pounds ground beef
1 onion, minced
4 garlic cloves minced
1 tsp salt
½ tsp black pepper
½ tsp paprika
¼ tsp dry thyme
½ large cabbage, cut into ½ inch pieces
1½ cups uncooked rice
2 cups crushed tomatoes or tomato sauce
3 cups water or beef broth
Brown the beef in a skillet. Drain the grease and stir in the onions, garlic and spices. Cook on medium/low heat until the onions soften and become transparent.
Remove from heat.
Stir in the remaining ingredients and dump into a large casserole dish or deep 13×9 lasagna pan. Cover with aluminum foil.
Bake in a 350F preheated oven for 90 minutes. Halfway through the cooking time, take the casserole out of the oven and give it a stir.
If you prefer to have the cabbage soft and the rice very tender, similar to cabbage rolls, add another ¼ cup of water after the 90 minutes and cook for another 30 minutes.