Ingredients
1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 small head of cabbage, chopped (about 6 cups)
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 cup beef broth
1/2 cup uncooked white rice
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Salt and pepper, to taste
1 cup shredded mozzarella cheese (optional)
Fresh parsley, chopped, for garnish
Instructions:
Cook the beef: In a large skillet over medium-high heat, cook the ground beef with the chopped onion until the beef is browned and the onion is softened. Drain any excess fat. Add the minced garlic and cook for another minute.
Add the cabbage: Stir in the chopped cabbage and cook for about 5 minutes, or until the cabbage starts to wilt.
Mix in the other ingredients: Add the diced tomatoes (with juice), tomato sauce, beef broth, uncooked rice, Worcestershire sauce, paprika, salt, and pepper. Stir well to combine.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 25-30 minutes, or until the rice is cooked and the cabbage is tender, stirring occasionally.
Add cheese (optional): If using, sprinkle the shredded mozzarella cheese over the top. Cover and let it sit for a few more minutes, until the cheese is melted.
Garnish and serve: Top with chopped parsley before serving.