Preheat oven to 375°F (190°C).

Cook the beef mixture:

In a large skillet, heat a bit of olive oil over medium heat. Add chopped onion and cook until soft (3–4 minutes).

Add garlic and cook 1 more minute.

Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.

Season:

Stir in diced tomatoes, tomato sauce, paprika, oregano, salt, and pepper. Simmer for about 5–7 minutes.

(Optional: stir in cooked rice at this stage.)

Prepare the cabbage:

In a separate skillet or pot, add a splash of water and the chopped cabbage. Cook over medium heat for 5–8 minutes, stirring occasionally, until slightly tender.

Assemble the casserole:

In a greased 9×13-inch baking dish, layer half of the cabbage, then half the beef mixture. Repeat the layers.

Top with shredded cheese.

Bake:

Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes, until the cheese is bubbly and golden.

Serving Suggestions:

Serve with a dollop of sour cream or a slice of crusty bread.

Leftovers store well in the fridge for up to 4 days and freeze well too.