Stuffed Cabbage Casserole

I adapted this recipe off of a blog called Skinny Taste.  I changed it a bit, but the original is over there.  We love stuffed cabbage and are excited for this easier recipe with similar flavors! -Kristin

1 pound ground beef

1 large onion, diced

1 clove garlic, minced

1/8 tsp. ground thyme

1 teaspoon paprika

1 can (14.5 oz.) diced tomatoes, undrained

1 can (15 oz.) tomato sauce

1/4 cup water

1/2 teaspoon salt

1 large head green cabbage, coarsely chopped

3 Tablespoons olive oil

salt and pepper to taste
2 cups cooked brown rice

2 cups mozzarella cheese, shredded

• Cook ground beef with diced onion.  Drain and rinse.
• Add cooked beef and onion back to the pan and add the minced garlic.  Cook for a minute.
• Then add the thyme and paprika.  Cook for 1 minute.
• Then add the diced tomatoes, tomato sauce, water and salt.  Simmer for 20 minutes.
• Meanwhile, heat the olive oil in large pan or pot.  Add the chopped cabbage and cook and stir often for about 20 minutes until the cabbage is mostly softened. 
• Add salt and pepper to taste to the cabbage. (If you have any Penzy's Forward this is great added too)
• After about 20 minutes stir in the cooked brown rice to the tomato mixture.
• Grease a lasagna dish.
• Place cabbage evenly on the bottom.
• Top that with tomato mixture.
• Cover tightly with foil.
• Bake at 350 for 40 minutes.
• Remove from oven, sprinkle the mozzarella over.
• Bake an additional 10 or so until cheese is bubbly.