A hearty and comforting cabbage casserole with ground meat, rice, and tomato sauce, topped with optional cheese and breadcrumbs.

1 lb ground beef (or ground turkey)

1 small onion, chopped

3 cloves garlic, minced

1 medium head of green cabbage, chopped (about 6–8 cups)

1 can (14.5 oz) diced tomatoes (with juice)

1 can (8 oz) tomato sauce

1 cup cooked rice (white or brown)

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp dried oregano

1/4 tsp crushed red pepper flakes (optional)

Optional Topping: 1 cup shredded cheddar or mozzarella cheese

Optional Topping: 1/4 cup breadcrumbs or crushed Ritz crackers

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Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
Cook the ground beef in a large skillet over medium heat until it starts to brown.
Add chopped onion and garlic, cooking until the meat is fully browned and the onion is soft.
Drain any excess fat from the skillet.
Stir in diced tomatoes, tomato sauce, cooked rice, salt, black pepper, paprika, oregano, and red pepper flakes (if using). Simmer for 5 minutes, then remove from heat.
Layer half of the chopped cabbage at the bottom of the casserole dish.
Spoon the meat mixture over the cabbage layer.
Top with the remaining cabbage.
Cover the dish tightly with foil and bake for 40 minutes.
Remove the foil, sprinkle cheese and breadcrumbs (if using) on top, and bake for another 10–15 minutes until the cabbage is tender and cheese is melted and bubbly.
Let the casserole rest for 10 minutes before serving.

Low-carb version: Skip the rice and add extra cabbage or cauliflower rice.

Creamy version: Stir in 1/2 cup sour cream or cream of mushroom soup into the meat mixture.

Spicy version: Use spicy sausage instead of ground beef or add hot sauce to the mix.

Freezer-friendly: Assemble unbaked, freeze, thaw overnight, and bake as directed.

Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the oven or microwave.