Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to ensure the casserole does not stick while baking.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper. Sauté these for about 3-4 minutes until they are softened and fragrant.

Step 3: Brown the Beef

Add the lean ground beef to the skillet. Cook for 5-7 minutes, using a wooden spoon to break the meat into small, even crumbles. Ensure the beef is fully browned, then drain any excess fat if necessary.

Step 4: Cook the Cabbage

Stir in the minced garlic and cook for 30 seconds. Add the chopped cabbage to the skillet and cook for 5-6 minutes, stirring occasionally until the cabbage begins to wilt and soften.

Step 5: Combine All Ingredients

Add the diced tomatoes with their juices, tomato sauce, beef broth, paprika, oregano, salt, and black pepper into the skillet. Fold in the cooked rice, mixing thoroughly until all components are evenly combined.

Step 6: Bake the Casserole

Transfer the mixture into the prepared baking dish. Cover the dish tightly with aluminum foil. Bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cabbage is tender and the casserole is bubbling.

Step 7: Serve

Allow the casserole to rest for 5 minutes before serving. This short rest time helps the liquid settle and makes serving easier.

Pro Tips

• Chop the cabbage into uniform pieces to ensure it cooks evenly in the oven.
• For deeper flavor, brown the meat slightly longer before adding the vegetables.
• Do not skip the 5-minute resting time; it allows the sauce to thicken into the rice.
• If the casserole looks dry before putting it in the oven, add an extra splash of beef broth.