Stir together the rice, water, and 1/4 tsp salt in a medium-size saucepan over medium-high heat and bring to a slight boil.
Place a lid on the pan then reduce the heat to low and simmer the rice over low heat for 10 minutes, without removing the lid.
Turn off the heat, but keep the pan on the stove and let sit for 15 more minutes, without removing the lid.
Transfer the cooked rice to a large mixing bowl and set aside.
Preheat the oven to 350°F.
Add the ground beef to a Dutch oven or large pot and cook over medium-high heat, while breaking up the beef, until well browned, 4 to 5 minutes.
Add the cabbage, tomatoes, onion, paprika, garlic, thyme, cayenne, and 1 1/2 tsp salt to the pot and continue to cook, stirring often, until the cabbage has softened a bit, about 10 more minutes.
Stir the beef and cabbage mixture in with the rice until well combined.
Spread half the cabbage mixture into a 9x13-inch baking dish then sprinkle on half the cheese then top with the remaining cabbage mixture and sprinkle on the remaining cheese.
Bake in the preheated oven, uncovered, until cheese is melted and edges are bubbly, about 25 minutes.
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