1medium green cabbageroughly chopped (1 lb. raw, 4 cups cooked)
1lb.85% lean ground beef
1medium onionchopped (6 oz)
2teaspoonsDiamond Crystal kosher salt(or 1 teaspoon fine salt)
1tablespoonminced fresh garlic
1(26 oz container)Pomi chopped tomatoes, drained*
1cupshredded part-skim mozzarella(4 oz)
Preheat oven to 375 degrees F. Grease a 2-quart (7 X 11-inch) baking dish with olive oil.
Place the chopped cabbage in a colander. Wash it but do not dry. The water adhering to the cabbage will allow it to steam. Place in a large pot, cover, and turn heat to high. When the cabbage starts to steam, lower heat to medium and steam until just tender, about 5 minutes. Drain well.
Meanwhile, in a large, deep skillet, heat the olive oil over medium-high heat, about 3 minutes. Add the beef, the onion, the salt and pepper and cook until the beef is browned, about 5 minutes, stirring and breaking up the meat with a wooden spoon.
Add the garlic, paprika, thyme, and cayenne and cook 30 seconds, stirring.
Add the drained tomatoes. Continue to cook, stirring often, 5-10 minutes, or until liquids have evaporated. If using diced tomatoes rather than Pomi crushed tomatoes, crush them into smaller pieces as you cook them.
Turn the heat off and stir in the cooked cabbage until well-incorporated.
Transfer the mixture to the prepared baking dish, pressing on it to flatten. Sprinkle with the cheese.
Bake, uncovered, for 30 minutes, until the casserole is bubbly and the cheese is browned. Carefully tilt the baking dish into the sink and pour out any extra liquid. Let rest 10 minutes before serving.
* This will give you 22 oz after draining. Or use two (15 oz) cans diced tomatoes, drained, the large chunks crushed.