Unstuffed cabbage casserole

Ingredients

For 2 people

• 8 oz 96% lean ground beef
• 10 oz green cabbage, cored and thinly sliced
• 4 oz yellow onion, finely chopped
• 1 tsp minced garlic
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 cup canned diced tomatoes with juices
• 1/2 cup tomato sauce
• 1/2 cup cooked white rice
• 1/2 cup low-sodium beef broth
• 1 tsp granulated sugar
• 1 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley

Method

1. Heat the oven and start the baseHeat the oven to 375 F. Set out an 8-inch square baking dish or a 2-quart casserole. If your rice is not already cooked, cook it first and measure 1/2 cup after cooking so it folds in evenly later.
2. Brown the beef and aromaticsSet a large skillet over medium-high heat and add 1 tbsp olive oil. Add 8 oz 96% lean ground beef and 4 oz chopped onion. Cook for 6 to 8 minutes, breaking up the meat with a spoon, until the beef is no longer pink and the onion has softened. Stir in 1 tsp minced garlic and cook for 30 seconds more.
3. Build the tomato mixtureStir in 1 tbsp tomato paste, 1 cup canned diced tomatoes with juices, 1/2 cup tomato sauce, 1/2 cup low-sodium beef broth, 1 tsp granulated sugar, 1 tsp paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bring the mixture to a simmer and cook for 2 minutes so the tomato paste dissolves and the sauce looks smooth and glossy.
4. Wilt the cabbageAdd 10 oz sliced cabbage to the skillet in 2 or 3 handfuls, stirring as it wilts down before adding the next handful. Cook for 5 to 7 minutes over medium heat until the cabbage is coated in sauce and has started to soften but still has some body. If the pan looks dry before the cabbage collapses, splash in 2 tbsp water.
5. Fold in the riceStir in 1/2 cup cooked white rice and cook for 1 minute to distribute it through the sauce. The mixture should be thick and spoonable, not soupy. If it looks loose, simmer 1 more minute uncovered; if it looks stiff, add 2 tbsp broth or water.
6. Transfer to the casserole dishScrape the mixture into the prepared baking dish and spread it into an even layer. Press the cabbage down lightly with the back of a spoon so the top is level and the rice stays submerged in sauce, which helps it finish evenly in the oven.
7. Bake until bubblingBake uncovered for 18 to 20 minutes, until the edges are bubbling and the cabbage at the center is fully tender. If the top browns too quickly, loosely cover with foil for the last 5 minutes. The casserole should hold together when scooped, with no watery pool at the bottom.
8. Rest and finishLet the casserole rest for 10 minutes before serving so the sauce thickens slightly and the portions set. Sprinkle with 1 tbsp chopped parsley just before serving. Spoon into bowls and make sure each portion gets both cabbage and rice from the bottom of the dish.